THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


MIDNIGHT  FEASTS 


"On  the  table  spread  the  cloth, 

Let  the  knives  be  sharp  and  clean  ; 

Pickles  get,  and  salad  both, 

Let  them  each  be  fresh  and  green. 

Bring  the  cheese,  and  grate  it  fine, 
O  ye  gods!  how  I  shall  dine!" 


MIDNIGHT 

FEASTS 

TWO  HUNDRED 

SP  TWO  SALADS  AND 

CHAFING-DISH 

RECIPES 


BY 

MAY  E.  SOUTHWORTH 


PAUL  ELDER  &  COMPANY 

PUBLISHERS 
SAN  FRANCISCO 


tf  PAUL  ELDER  AND  COMPANY 
SAN  FRANCISCO 


MIDNIGHT 
FEASTS 

Up  and  down  the  line ',  from  youth 
to  old  age,  there  are  none  but  seem 
to  be  eager  for  light  on  culinary  sub- 
jects. As  it  is  evidently  such  a  source 
of  perennial  interest  to  all,  naturally 
many  of  us  feel  that  we  may  have  a 
message  of  special  service— that  might 
possibly  be  considered  the  "best  ever" 
—to  promote  information  along  these 
lines. 

There  are  few  social  relaxations 
that  are  pleasanter  than  midnight 
suppers,  and  they  have  always  had  a 
certain  secret  fascination,  as  of  for- 
bidden temptations.  With  those  who 
are  fond  of  fun,  laughter  and  a  good 
deal  of  nonsense,  and  especially  with 
those  whose  digestions  are  in  good 
working  order,  there  is  nothing  so 
popular. 

There  was  a  time,  in  benighted 
ages,  when  it  was  considered  the 
height  of  indiscretion  to  eat  late  at 
night,  but  in  these  advanced  times, 
old-fashioned  theories  are  gradually 
passing,  and  in  eliminating  one  stupid- 
ity after  another,  we  have  come  to 
consider  suppers  at  night,  after  a 
sociable  evening  of  any  kind,  both 
wholesome  and  beneficial.  If  we  are 
hungry  we  are  unhappy,  and  accord- 
ing to  the  most  sensible  philosophy, 
why  should  we  go  to  bed  unhappy, 
when  alleviation  lies  right  at  hand, 
in  our  pantry? 

in 


Midnight  Feasts 

To  the  college  boy  and  the  college 
girl,  these  late  repasts  are  the  very 
soul  of  their  good  fellowship,  and  not 
only  do  they  lavish  here  the  very 
best  of  their  friendship,  but  the  very 
best  of  their  wit  and  brains.  In  fact, 
if  the  truth  were  known,  all  up-to- 
date  people  like  these  little  "lay  outs" 
and  indulge  in  them  night  after  night, 
not  only  with  the  keenest  relish  and 
appetite,  but  with  no  after  doleful 
repentance. 

We  hear  the  cry  all  over  the 
land,  that  people  are  no  longer  doing 
as  their  forefathers  did,  and  progress 
and  cookery  are  bound  to  go  hand  in 
hand.  Still  there  are  always  the  con- 
ventional ones,  and  the  doubting  ones, 
and  to  these  there  is  the  assurance 
that  many  of  the  new  ideas  contained 
in  this  little  book  are  really  old  ones, 
dressed  in  modern  taste,  and  all  are 
unusually  good  and  sure  to  bring 
forth,  even  from  the  most  skeptical, 
delicious  thrills  and  ecstasies  of  de- 
light. 

To  blend  a  salad  is  a  work  of  art 
and  the  highest  perfection  lies  in  sim- 
plicity. The  creative  qualities  re- 
quired in  this  kind  of  culinary  effort 
are  peculiar,  and  have  a  standard  of 
their  own.  It  really  requires  a  per- 
son of  ideas  to  concoct  a  perfect  salad, 
so  much  depends  on  the  blending  and 
the  seasoning— not  as  to  salt  and  pep- 
per alone,  but  in  the  delicate  flavor 
it  is  possible  to  impart  by  a  judicious 
combination  of  relishes.  A  subtle 

IV 


Midnight  Feasts 

sense  in  this  difficult  mixing,  with  no 
guessing  as  to  the  result,  glorifies  the 
most  commonplace  materials. 

The  blue  flame  and  copper  kettle 
are  most  popular  wherever  informal- 
ity and  sociability  reign.  The  chafing- 
dish  is  such  a  dependable  little  asset 
in  all  sorts  of  entertaining  that  its 
lure  is  felt  by  everyone.  Boys  and 
even  men,  real  manly  men,  find  in  it 
genuine  sport,  if  they  only  have  the 
nerve  to  acknowledge  it,  and  to  open- 
ly avail  themselves  of  its  fascination. 

All  the  attractive  hot  dishes  this 
little  book  contains,  can  be  cooked  in 
the  cosy  little  chafing-dish.  There 
are  some  that  are  simplified  from  old- 
time  methods  of  scientific  cookery,  or 
as  it  might  be  called  "scientific  drudg- 
ery," that  can  now,  according  to 
"Midnight  Feasts,"  be  prepared 
with  little  trouble  and  comparative- 
ly small  expense.  The  creed  of  every- 
one in  selecting  from  these  good 
things  combinations  for  their  spreads, 
should  be  to  choose  two  things  that 
harmonize  from  a  gastronomic  stand- 
point. This  will  require  a  little  pre- 
liminary planning,  but  the  success  and 
attractiveness  of  your  feasts  depend 
on  making  things  balance  in  this  way. 
With  a  hearty  chafing-dish  concoc- 
tion use  a  simple  salad,  and  vice 
versa,  and  in  that  way,  with  such  a 
wealth  of  material  to  select  from, 
even  those  with  real  appetites  will 
be  satisfied. 


Midnight  Feasts 

A  few  suggested  combinations: 
Curry  of  eggs— Lor  a  salad- 
Wafers. 
Bath  chops— Dainty  salad— Hot 

deviled  crackers. 
Breaded  tongue- Army  cups. 
Grilled  sardines- Fisoli  salad- 

Mexicano  relish. 
Oysters  (in  any  way)- Piquant e 

salad— Browned  crackers 

buttered. 
Cosmos  Club  shrimps-Oliver 

Twist  salad-Whole  wheat 

sandwiches. 

M.  E.  s 


VI 


SALADS 

FISH 

PAGE 

Astoria        .           »          .          . 

•     3 

Baltimore           .... 

3 

Barataria       ...» 

•     4 

4 
~ 

En  Regie          .... 

5 

Fisherman               .          •          • 

.     6 

Haddon  Hall    ...» 

6 

Harlequin                .          •          . 

.     6 

Hochheimer      .          .          .          . 

7 

Hungarian    .          .          •          • 

.     8 

Newburg           .          .          .          . 

8 

Nippon         ...» 

•     9 

Picnic                .          .          •          • 

9 

Remoulade        .          •          •          • 

10 

Rhode  Island          .          •          • 

.   n 

Richardson        .          •          .          • 

12 

Treboul      .         •           •         • 

.     12 

EGG 

Bantam             .          .          •          • 

17 

Daisy                      •          •          • 

•     17 

(Eufs  Fracis      .         •         .         • 

18 

Robert          .          •          .          • 

.   18 

MEAT 

Blingam              .           *           •           . 

23 

Johanathan              .          .          • 

.  23 

Mousse  ..... 

23 

Old  Virginia           ... 

.   24 

Pieds  de  Cochon        .          .          . 

25 

Polish            .... 

•  25 

Russian    ..... 

26 

West  Point  .... 

.  26 

VEGETABLE 

Army  Cups      .... 

3' 

VAGI 

Boston          .         »         .         .  .31 

Bourgeoise         .          .          .          .  31 

Chile  .          .          .          .          .  .32 

Christmas          .          .          .          .  32 

Club 33 

Columbia          .          .          .          .  33 

Country        .          .          .          *  -34 

Creole 35 

Dainty          .          .          .          .  .36 

Decoy 37 

Dixie 37 

Dublin    .....  37 

Dutchtown  .          •         •         .  -38 

Finney     .          .          .          .          .  38 

Fisoli 39 

Friar        .....  39 

Gaspacho     .          .          .          .  .40 

Gibier     .....  40 

Grotto          .          .          .          .  .41 

Harron    .           .           ,           .           .  41 

Hermitage    .          .          .          .  .42 

Italienne            ....  42 

June 43 

Lake  County    ....  43 

Logan           .          .          .          .  .44 

Lone  Star          ....  45 

Lora    .          .          .          .          .  .45 

Mais       .....  46 

Maryland     .          .          .          .  .46 

Mexicano          .          .          .          .  47 

Mountain      .          .          .          .  .   47 

Nuget 48 

Oliver  Twist         .         .         .  .48 

Piquante            ....  49 

Pluche           .          .          .          .  .49 

Portuguese        .          .          .          .  50 

Provencale    .          .          .          .  .50 

Sing  Lee           .          .         .         .  51 

Southern       .          .          .          .  .51 


PAGE 

Spring 52 

Sunflower     .         .         •         •  .52 

FRUIT 

Alamo 55 

Ambrosia      .          .          •          .  .55 

Avocado           .         .         .         .  55 

Cardinal       .          .          .          .  .   56 

Cuban    .....  56 

English 57 

Epicure  .....  57 

Felix 57 

Fraternity          .          .          .          .  58 

Gooche        .         .         •         .  .58 

Havana  .....  58 

Imperatrice  .         .         •         .  .59 

Macedone         .          .          .          .  59 

Melon  d'Eau          .          .          .  .60 
Mum      .          .         .         .         .61 

Palace  Grill 61 

Reneau   .....  62 

Roederer      .         .         .         .  .  oz 

Royale    .          .                    .          .  62 

Vienna          .          .          .          .  '63 

CHEESE 

En  Coquille      ....  67 

Filley            .          .         .         .  .67 

Gervaise       .          .          .          .  .68 

Gringo    .....  68 

Marguerite        ....  68 

Milanaise      .          .          .          .  .69 

Plover     .....  69 

Walnut  Cream                  .          .  .   70 


CHAFING-DISHES 

OYSTERS  PAGE 

Aunt  Dinah            .  .          .          .79 

Batter  Loaf      .           .  .          .           79 

Bundles        .          .  .         .          -79 

Cocktail           .          .  .          .          80 

En  Cachette           .  .          .          .80 

Figaro  Omelet           .  .          .          80 

Gumbo  Oysters     .  .          .          .81 

Oysters  a  la  Poulette  .          .          81 

Panned  Oysters     .  .          .          .82 

Pepper  Stew    .          .  .          .          82 

Rarebit  of  Oysters  .          .          .82 
Steamed  Oysters       ...          83 

University  Grill     .  .          .          -83 

MUSHROOMS 

Bombay  Cepes  ...          87 

Champignons          .  .          .          -87 

Golden  West  .          .  .          .          87 

Roasted  Mushrooms  .          .          .88 
West  Indian     .... 

FISH 

Bouillabaisse           .  .          .          .91 

Cosmos  Club  Shrimps  .          .          91 

Crabs  with  Mushrooms  .          .          .91 

Delmonico  Lobster    .  .          .          92 

Dunbar  Shrimps     .  .           .          .92 

Fricasseed  Lobster     .  .          .          92 

Frogs  a  la  Poulette  .          .          .93 

Grenouille        .         .  .          .         93 

Grilled  Sardines     .  .          .          .93 

Halibut  Rarebit  94 

Japanese  Shrimps   .  .94 

Lobster  a  la  Newberg  .          .          94 

Minced  Clams        .  .          .          .95 

Piedmont  Toast         .  .          .          95 

Rex  Crab     .          .  .          .          .96 


PAGE 

St.  Lawrence  Crab  ...          96 

Scalloped  Lobster  .         .  .          .96 

Scotch  Finnan  Haddie      .  .            97 

Simplicite  .          .          .  .          -97 

Stewed  Shrimps       ...  97 

Terrapin     .          .          .  .          .98 

MEAT 

Bath  Chops  .          .          .  .           101 

Bechamel  Sweetbreads  .  .          .    101 

Brain  Cutlets           .           .  .           101 

Breaded  Tongue  .          .  .          .102 

Corned  Beef  Hash  .          .  .          102 

Dublin  Lawyer    .          .  .          .102 

Epigrams       .          .          .  .          103 

Fricandelles           .          .  .          .103 

Frizzled  Beef           .          .  .          104 

Hamburg  Steaks  .           .  .          .104 

Kippered  Kidney     .          .  .          105 

La  Touraine         .          .  .          .105 

Luncheon  Liver       .          .  .          105 

Madeira  Gravy    .          .  .          .106 

Marengo        .          .          .  .          106 

Milwaukee  Mutton       .  .          .106 

New  Orleans  Sausage       .  .          107 

Rechauffe   .          .          .  .          .107 

Scrambled  Sweetbreads      .  .           107 

Tenderloin  Steak .          .  ,          .108 

Tripe  Stewed          .         .  .          108 

FOWL  AND  GAME 

Boneless  Chicken           .  .          .   1 1 1 

Canvasback    .          .          .  .           Ill 

Creole  Chicken    .          .  .          .ill 

L'Indienne     .          .          .  .          ill 

Lucknow  Curry  .          .  .          .112 

Maryland  Terrapin           .  .          1 1 2 

Metropole  .          .          .  .          .   1 1 3 

Palermo  Macaroni .          .  .          113 


PAGE 
Quail 114 

Spring  Chicken        .  .          .           114 

Turkey  Hash       .  .          .           .114 

Wild  Ragout            .  .           .           115 

EGGS 

Bread  Omelet           .  .           .           119 
Connecticut  Chowder    .          .          .119 

Curried  Eggs .          .  .          .          119 

Gruyere  Eggs       .  .          .          .   1 20 

Ham  Omelet .          .  .          .          I  20 

Livingston  Club    .  .          .          .120 

Par  Excellence         .  .          .          121 

Poached  Eggs       .  .          .          .121 

Ruby  Royal   .          .  .          .           122 

Rum  Omelet         .  .          .          .122 

Shirred  Eggs  .          .  .          .          122 

Spanish  Omelet     .  .          .          .123 

Stuffed  Eggs    .         .  .          .          123 

Tomato  Omelet    .  .          .          .    123 

CHEESE 

Bread  Souffle  .         .  .          .          127 

Cheese  Sandwich  .          .          .127 

Fondue  .                    .  .          .          127 

Gherkin  Juck         .  .          .          .128 

Lyonnaise        .         .  .          .          128 

Oregon  Cream      .  .          .          .128 

Reliable  Rarebit       .  .          .          129 

Roulettes 129 

Welsh  Rarebit          .  .          .          129 

SWEET 

Canape        .         .  .          .          •   '33 

Deviled  Almonds     .  .          .          133 

French  Pancake     .  .          .          .    133 

Fudge    .          .         .  .          .          134 

German  Toast      .  .          .          .   1 34 

Orange  Omelet        .  .         .          134 


OneHundred  ^One 

SALADS 

FISH  •  EGG 

MEAT  -  VEGETABLE 

FRUIT  •  CHEESE 


tT     MAYONNAISE     tfT 

F)LACE  in  a  shallow  plate  the 
A  yolk  of  one  egg,  and  beat 
well  with  a  silver  fork.  Add 
drop  by  drop,  stirring  constantly, 
about  a  half-pint  of  olive-oil.  When 
it  is  thick  and  jelly-like  cut  with  a 
tablespoonful  of  vinegar  or  lemon- 
juice  and  season  with  a  saltspoon- 
ful  of  salt  and  pinch  of  cayenne. 
Have  plate  and  all  materials  very 
cold.  Should  the  egg  curdle  and 
obstinately  refuse  to  thicken  com- 
mence on  another  plate  with  a 
fresh  yolk,  and  after  it  begins  to 
thicken  the  curdled  mayonnaise 
may  be  slowly  added. 

FRENCH    DRESSING 

ONE  saltspoonful  of  salt  and 
half  a  saltspoonful  of  pep- 
per, beaten  with  three  table- 
spoonfuls  of  olive-oil;  when  thick 
and  creamy,  add  slowly  one  table- 
spoonful  of  vinegar  or  lemon-juice. 
This  should  never  be  mixed  or  put 
over  the  salad  until  the  moment  it 
is  to  be  eaten.  If  liked,  a  tea- 
spoonful  of  scraped  onion  can  be 
added. 

All  lettuce  and  uncooked  vege- 
tables should  be  very  fresh,  well 


washed,  thoroughly  dried  and  put 
aside  in  some  cold  place  until  they 
are  perfectly  crisp.  Use  only  the 
best  pure  olive-oil. 


FISH 


tfr 


<T     ASTORIA     tJT 

WRAP  a  small  piece  of  sal- 
mon in  a  cloth  and  steam 
until  tender.  Pull  the  skin 
off  while  hot,  press  into  shape  and 
put  on  ice.  Arrange  the  center 
hearts  of  lettuce  on  a  platter,  with 
cut  slices  of  hard-boiled  egg  for  a 
border.  Place  the  salmon  in  the 
center,  pouring  on  top  a  mayon- 
naise made  green  by  mixing  with 
it  the  juice  of  cold  boiled  spinach, 
pressed  through  a  sieve.  Over  all 
sprinkle  capers. 


<T     BALTIMORE     <T 

/CHOOSE  the  small  California 
\^>4  oysters,  so  as  not  to  cut 
them.  Turn  off  the  liquor, 
wash  and  drain,  and  to  every  cup- 
ful of  these  add  a  cupful  of  crisp 
white  celery,  cut  into  half-inch  bits, 
and  then  split  lengthwise.  Mix 
these  with  mayonnaise  dressing 
and  put  on  the  ice.  When  ready 
to  use  line  the  salad  bowl  with  let- 
tuce leaves,  put  the  salad  on  top, 
garnished  with  pitted  olives  cut  in 
half,  and  serve  with  mayonnaise. 


<T     BARATARIA     <T 

OH  ELL  freshly  boiled  shrimps 
W_J  and  put  immediately  on  ice 
until  ready  to  use.  Then 
make  a  bed  of  the  white  crisp 
leaves  of  lettuce  on  a  rather  flat 
salad  dish,  lay  the  shrimps  on  top 
and  cover  with  mayonnaise  dress- 
ing. Serve  with  it  lettuce  sand- 
wiches. 

<r  BOHEME  tr 

SCALD  large  oysters  in  their 
own  liquor  just  long  enough 
to  make  them  plump;  drain 
and  put  on  the  ice.  When  ready 
for  use  lay  each  one  on  an  ice-cold 
lettuce  leaf,  and  sprinkle  with 
finely  cut  cooked  mushrooms.  Put 
a  spoonful  of  mayonnaise  on  the 
leaf  and  one  stuffed  pimento. 
Grate  a  little  cheese  over  thin 
water  wafers,  put  in  the  oven,  heat 
and  send  to  the  table  with  the 
salad. 

<T     DEVONSHIRE    fT 

BOIL  fresh  halibut  for  ten  min- 
utes in  salted  water,  drain, 
and  flake.     When  ice  cold 
lay  on  a  bed  of  lettuce  and  garnish 

4 


with  round  slices  of  cold  boiled 
potato  and  rings  of  lemon.  Pour 
over  it  the  following  dressing: 
Take  the  yolk  of  a  hard-boiled  egg, 
put  in  a  bowl  and  work  smooth 
with  one-half  teaspoonful  of  salt 
and  mustard  each,  add  one  cold 
boiled,  mealy  potato,mash  smooth- 
ly, and  by  degrees  two  dessert- 
spoonfuls of  cream,  and  two  of  oil 
(or  four  of  oil).  When  all  are 
well  mixed  put  in  one  tablespoon- 
ful  of  vinegar. 

<T    EN  REGLE    <T 

DISSOLVE  a  half-box  of  gela- 
tine in  three  tablespoonfuls 
of  cold  water;  add  the  juice 
of  two  lemons,  half-pint  of  boiling 
water  and  a  pinch  of  salt.  Strain 
and  turn  into  a  ring  mold,  scatter- 
ing a  cupful  of  picked  shrimps 
through  it,  and  put  on  the  ice. 
When  firm  the  mold  is  held  over 
boiling  water  for  a  moment  to 
loosen  it,  and  is  then  turned  out 
on  a  bed  of  lettuce  leaves,  which 
are  arranged  on  a  round,  flat  plat- 
ter. The  rest  of  the  shrimps  are 
piled  in  the  middle  with  tiny  heart 
leaves  of  the  lettuce.  Serve  with 
rich  mayonnaise  and  decorate  with 
cut  lemon. 


gT     FISHERMAN     gT 

COOK  fresh  perch  in  boiling 
salted  water    until    tender, 
drain  and  put  on  ice.    When 
ready  to  serve  flake  the  meat,  and 
mix  with  shredded  lettuce.     Over 
the  top  place  hard-boiled  eggs  cut 
in  quarters  and  parsley  cut  fine. 
Serve    with  French  dressing   and 
lemons  cut  in  quarters. 

gT     HADDON    HALL     gT 

BOIL  shad  roe  in  salted  water, 
with  a  slice  of  onion,  for  fif- 
teen minutes;  drain  and  pour 
over  it  a  little  vinegar  and  rub 
until  the  grains  are  separated. 
When  ice  cold  mix  with  crisp 
shredded  lettuce  and  French  dress- 
ing and  fill  tomato  shells.  Serve 
on  lettuce  leaves,  decorated  with 
nasturtium  leaves  and  blossoms, 
and  more  dressing.  Make  nastur- 
tium sandwiches  to  go  with  this. 

gT     HARLEQUIN     gT 

CLEAN,  skin  and  stew  frogs' 
legs  until  tender;  take  them 
out  of  the  water  and  cook 
them  in  milk  for  a  few  minutes  to 
whiten.     Remove  bone  and  put  in 
6 


ice-box.  When  ready  to  serve  use 
an  equal  amount  of  shredded  tender 
lettuce,  and  a  few  leaves  of  water- 
cress; mix  with  mayonnaise  and 
turn  on  a  bed  of  lettuce,  and  gar- 
nish with  little  tufts  of  celery  tips, 
alternating  with  lemon  and  hard- 
boiled  eggs,  quartered  lengthwise. 

<T    HOCHHE1MER    <T 

WASH,  skin  and  bone  salted 
anchovies,  removing  heads 
and  tails;  drain  and  dry 
them  and  shred  with  the  fingers 
into  tiny  fillets.  Cut  a  small  crust 
of  bread,  sprinkle  it  with  salt  and 
rub  with  a  clove  of  garlic  and  put 
it  in  the  bottom  of  the  salad  bowl; 
fill  with  the  crisp  hearts  of  the  let- 
tuce and  pour  on  the  oil  in  which 
the  salt  and  pepper  have  been  dis- 
solved, toss  all  up  together  until 
every  leaf  is  thoroughly  covered 
with  oil  and  then  squeeze  on  the 
juice  of  a  lemon;  remove  the 
"chapon"  (the  crust)  and  put  the 
anchovies  on  top,  with  slices  of 
hard-boiled  eggs  and  quarters  of 
lemon.  Serve  with  this  brunetts, 
which  are  made  of  thin  slices  of 
brown  bread  spread  with  Neufchatel 
cheese,  put  together  like  sandwiches, 
trimmed  and  cut  in  squares. 

7 


<T     HUNGARIAN     fT 

TAKE  small  potatoes,  boil  and 
peel  while  warm;  slice  very 
thin  with  a  silver  knife,  and 
to  a  pint  of  potatoes,  mince  one 
small  onion,  one  pickled  beet,  one 
fresh  cucumber  sliced,  a  Dutch 
herring,  four  sardines  and  a  spoon- 
ful of  minced  cold  boiled  ham. 
Mix  all  together  and  put  on  ice. 
Serve  on  lettuce  leaves, with  French 
dressing,  and  garnish  with  walnut 
pickles. 

<T    NEWBURG    <T 

REMOVE  the  meat  of  a  lob- 
ster, reserving  the  creamy  fat 
adhering  to  the  body  shell 
and  the  coral.  Shred  the  lobster 
with  a  silver  fork  and  cut  the 
tender  white  part  of  celery  into 
pieces  the  same  size,  allowing  one- 
third  as  much  as  the  amount  of 
meat.  Arrange  the  crisp,  dry  white 
lettuce  leaves  in  the  center  of  an 
oval  platter,  with  the  larger  green 
on  the  outer  edge,  decorated  with 
the  claws.  Mix  the  lobster  meat 
and  celery  together  with  enough 
mayonnaise  to  moisten  it,  and  heap 
in  the  center.  The  coral  pound 
and  pass  through  a  sieve  and  mix 
8 


with  the  remaining  mayonnaise. 
Pile  this  red  dressing  on  top 
and  put  all  on  ice  till  ready  to 
serve. 

<r   NIPPON   tr 

WASH  shell- mussels  clean, 
using  a  brush.  Place  them 
in  a  wire  basket,  and  set  in 
boiling  water.  When  the  shells 
open  lift  the  basket,  remove  from 
the  shells  and  drop  them  into  hot 
melted  butter,  seasoned  with  salt, 
pepper  and  lemon-juice.  Set  on 
the  ice,  and  when  ready  to  serve 
mix  with  shredded  lettuce  and 
French  dressing.  With  it  serve 
thin  buttered  sandwiches  of  Boston 
brown  bread. 

1T    PICNIC    <T 

PICK  out  the  meat  from  a  fresh, 
well-boiled  crab,  shred  with 
the  fingers  and  set  on  ice. 
Prepare  a  third  as  much  celery  as 
crab,  by  splitting  and  cutting  in 
half-inch  lengths,  and  put  in  ice- 
water.  When  ready  to  use  arrange 
the  lettuce  in  flat  dish  and  on  this 
lay  the  crab,  and  the  celery  wiped 
dry.  Sprinkle  a  little  cayenne  and 
salt  over  this  and  serve  with  rich 
mayonnaise. 


<r   REGIS   <r 

ELECT  medium  large  toma- 
toes  of  uniform  size,  remove 
the  skins  and  carefully  cut  a 
piece  from  the  top  large  enough  to 
scoop  out  center,  which  is  filled 
with  small  shrimps  or  chopped 
large  ones,  mixed  with  the  tarragon 
mayonnaise.  For  the  mayonnaise 
wash  the  tarragon  leaves  and  put 
in  boiling  salted  water  for  ten  min- 
utes, cool,  squeeze  dry  and  work 
through  a  sieve.  Color  the  may- 
onnaise with  this;  or  use  the 
tarragon  vinegar  in  mixing  mayon- 
naise; or  chop  the  tarragon  leaves 
very  fine  and  mix  in  the  mayon- 
naise. 

<T     REMOULADE     fT 

PICK  the  shell  from  a  fresh- 
boiled  crawfish  and  have 
enough  meat  to  make  a  cup- 
ful; to  these  add  a  half-cupful  of 
cold  cooked  asparagus  tips ;  toss 
lightly  together  and  season  with 
salt  and  paprika  and  put  on  a  bed 
of  lettuce  leaves.  Pour  over  it  a 
dressing  made  of  the  yolks  of  two 
hard-boiled  eggs,  rubbed  smooth, 
with  sufficient  oil  to  make  it  like 
thick  cream;  thin  with  a  little 

10 


lemon-juice  and  season  with  salt 
and  white  pepper.  Garnish  the 
dish  with  the  white  rings  of  the 
hard-boiled  eggs,  and  have  all  icy 
cold. 

<T     RHODE  ISLAND     <T 

PLACE  a  half-pint  of  scallops 
in  cold  salt  water  for  an  hour, 
and  then  cook  them  for 
twenty-five  minutes;  drain,  and 
marinate  them  by  sprinkling  over 
them  one  tablespoonful  of  vinegar, 
two  of  lemon-juice,  and  a  pinch  of 
salt;  let  them  remain  overnight 
on  the  ice.  When  ready  to  serve, 
make  a  mound  of  finely  shredded 
cabbage,  celery  and  green  pepper, 
placing  the  cut  scallops  on  top  and 
decorating  with  pickled  peppers 
and  pimolas.  Use  a  boiled  cream 
mayonnaise,  which  is  made  by 
beating  the  yolks  of  three  eggs 
lightly  and  adding  one  tablespoon- 
ful each  of  thick  sweet  cream,  fresh 
butter  and  lemon-juice;  one  tea- 
spoonful  each  of  sugar  and  made 
mustard,  a  little  celery  salt,  salt 
and  pepper.  Put  in  a  double 
boiler  and  stir  constantly  until  it 
thickens.  This  dressing  is  gener- 
ally made  the  day  before  and  kept 
on  ice  until  needed. 


ii 


<T     RICHARDSON     <T 

QTONE  ripe  California  olives 
^-J  to  make  a  pint,  and  cut  in 
half;  to  this  add  two  pickles 
cut  fine,  and  one  cupful  of  small 
California  oysters,  washed  and 
drained.  Have  a  bed  of  lettuce 
leaves  on  rather  a  flat  platter,  with 
a  square  of  ice  in  the  center.  Make 
a  square  hollow  in  the  ice  with  a 
hot  flat-iron,  wipe  dry  and  put  the 
salad  in  this.  Serve  on  lettuce 
leaves  with  mayonnaise,  to  which 
a  spoonful  of  freshly  grated  horse- 
radish has  been  added.  Pass  with 
it  pickle  sandwiches. 


HT    TREBOUL    <T 

PUT  a  half-dozen  eggs  on  in 
cold  water  and  boil  half  an 
hour.  Take  from  fire  and 
put  in  cold  water  and  let  them 
remain  until  thoroughly  cold.  Re- 
move shells  and  cut  each  egg  in 
half  with  a  thread  held  taut.  Re- 
move yolks,  put  in  a  bowl  and  rub 
to  a  cream;  add  one-quarter  tea- 
spoonful  dry  mustard,  dash  of  cay- 
enne, salt,  a  little  lemon-juice  and 
twelve  sardines  scraped  fine,  after 
removing  skin  and  bone.  Mix 
smooth  and  return  this  to  the 


12 


empty  halves  of  the  eggs.  Cover 
the  bottom  and  sides  of  salad  dish 
with  crisp  lettuce  leaves  and  lay 
the  half-eggs  in  circle  on  top,  with 
mayonnaise  in  center. 


JT     |T 


E 


GG 


MC* 


<r   BANTAM   <r 

CUT  hard-boiled  eggs  in  half; 
remove  yolks  and  mash 
smooth  ;  add  an  equal  bulk 
of  canned  deviled  chicken  or  turkey 
and  moisten  with  mayonnaise. 
Shape  into  balls  and  fill  center  of 
eggs  again,  and  press  together  and 
put  on  ice  until  ready  to  serve. 
When  ready  lay  the  whole  eggs  in 
a  circle  on  a  nest  of  crisp  lettuce 
leaves,  with  mayonnaise  dressing 
heaped  in  the  center;  garnish  with 
capers  and  nasturtium  leaves  and 
blossoms. 


<T    DAISY    <T 

TAKE  the  shells  from  hard- 
boiled  eggs  while  hot  and 
put  them  in  warm  beet-juice 
and  water,  and  let  stand  until  col- 
ored a  delicate  pink.  Make  a 
bed  on  each  individual  plate  of 
small  lettuce  leaves  by  placing 
together  the  stem  ends  in  the  cen- 
ter. Cut  the  eggs  in  half,  length- 
wise, remove  the  yolks  whole  and 
place  each  half  in  the  center  over 
the  ends  of  the  lettuce  leaves; 
around  this  arrange  the  pink  white 
of  the  egg,  cut  in  narrow  oval 
lengthwise  strips  to  resemble  the 
17 


petals  of  a  flower.  Put  on  ice, 
and  just  before  serving  pour  over 
it  a  rich  French  dressing.  Serve 
with  this  salad,  Welsh  sandwiches, 
which  are  made  by  rubbing  together 
one  part  sweet  butter  and  two  parts 
mild  soft  cheese,  flavored  with  tar- 
ragon vinegar,  and  putting  between 
thin  slices  of  bread. 

<T   CEUFS  FRACIS   <T 

COVER  the  eggs  with  cold 
water  and  let  boil  for  half  an 
hour;  remove  and  douse  in 
cold  water  until  thoroughly  chilled, 
then  cut  in  half,  lengthwise,  and 
put  yolks  into  bowl,  with  a  large 
spoonful  of  butter,  and  mash 
smooth;  add  a  few  cracker-crumbs 
and  one  cold  boiled  French  carrot, 
chopped  fine;  season  to  taste  with 
lemon-juice,  salt  and  paprika.  Re- 
turn this  mixture  to  the  white  shells 
and  lay  all  in  a  nest  of  crisp  lettuce 
leaves.  Serve  with  this  salad  on 
each  plate  a  small,  thin  slice  of 
cold  broiled  ham. 

<T     ROBERT     fT 

BOIL  eight  eggs  very  hard,  cut 
each  in  half,  take  out  yolks, 
and  mash  to  a  cream.     Add 
a  piece  of  butter  the  size   of  an 
18 


egg,  a  half-teaspoonful  each  cayenne 
pepper  and  salt,  one  teaspoonful 
Worcestershire  sauce,  one  table- 
spoonful  of  chopped  parsley  and 
five  cents'  worth  of  shrimps  chop- 
ped fine.  Mix  well  and  fill  the 
empty  whites  with  this  mixture. 
Select  sixteen  large,  fine  tomatoes, 
and  after  skinning,  put  them  on 
ice  to  have  as  cold  as  possible. 
Hollow  out  center,  and  sink  in 
each  the  half  of  a  stuffed  egg. 
Serve  on  lettuce  leaves,  arranged 
so  that  every  two  will  be  in  round, 
cuplike  shape,  on  which  is  placed 
a  tomato.  Serve  with  mayonnaise 
sauce,  seasoned  with  two  drops  of 
onion-juice. 


MEAT 

4C*         MC* 


<T     BLINGAM     & 

RUB  each  plate  with  garlic,  and 
put  on   it  one  thin  slice  of 
cold  boiled  ham.     Just  be- 
fore  serving,    tear   lettuce    leaves 
into  pieces  and  toss   up  in  salad 
bowl    with    French    dressing,  and 
serve  on  the  ham. 

<T    JOHANATHAN    <T 

PUT  a  pint  of  Lima  beans  into 
just  enough  boiling  salted 
water  to  cover  them,  and  boil 
slowly  until  tender.  Drain  off  the 
water;  add  three  medium-sized  cold 
boiled  potatoes,  cut  into  thin  slices, 
one  stalk  of  celery  chopped,  one 
peeled  uncooked  sour  apple  sliced 
and  a  little  cold  boiled  beef-tongue 
cut  in  wafers;  mix  with  French 
dressing  and  put  in  the  refrigerator. 
At  serving  time  lay  on  crisp  lettuce 
leaves  and  garnish  with  parsley  and 
rings  of  hard-boiled  eggs,  having 
round  pieces  of  red  pickled  beet  cut 
and  fitted  into  the  center  of  each 
yolk,  and  pour  over  more  dressing. 

<r   MOUSSE   <r 

BOIL  a  chicken  the  day  before 
needed   and    pick   from  the 
bone,  strain  a  cupful  of  the 
stock  and  season  with  salt,  white 
23 


pepper,  celery  salt,  and  one  table- 
spoonful  of  sherry;  put  on  the 
fire,  and  when  hot  stir  in  a  cupful 
of  the  chopped  chicken,  and  lastly 
the  yolks  of  two  eggs  well  beaten. 
Take  instantly  from  the  fire,  and 
add  one  tablespoonful  of  gelatine, 
which  has  been  dissolved  in  a  little 
water.  When  cool  put  in  a  cupful 
of  whipped  cream  and  the  whites 
of  three  eggs  beaten  stiff;  beat  all 
together  with  an  egg-beater  until 
nearly  cold,  and  then  put  in  a  mold 
and  set  on  the  ice.  When  ready 
to  use  turn  from  the  mold  on  a 
bed  of  lettuce  leaves,  and  serve  in 
slices,  laying  each  on  a  lettuce  leaf 
with  a  spoonful  of  mayonnaise 
dressing. 

<T    OLD   VIRGINIA    <T 

RUB  a  young  fowl  with  pep- 
per and  salt,  put  an  onion 
inside  and  steam  until  tender. 
When  cold  separate  the  meat  from 
the  bone  and  tear  into  tiny  bits. 
To  one  cupful  of  chicken,  allow 
one-half  cupful  of  crisp  white  celery, 
cut  into  half-inch  lengths  and  then 
into  strips.  Mix  the  chicken  and 
celery  together  with  a  little  may- 
onnaise. Heap  this  mixture  in  the 
center  of  the  salad  bowl,  with  the 


fresh  white  tops  of  the  celery  leaves 
arranged  about  the  edge.  Pour 
the  remainder  of  the  mayonnaise 
on  top  and  put  in  the  refrigerator 
until  time  to  serve. 


PIEDS  DE  COCHON 

WASH  and  clean  pigs'  feet, 
place  them  in  a  kettle  with 
two  onions,  two  carrots, 
one  celery  stalk  sliced,  some  thyme 
and  laurel,  cover  with  cold  water 
and  allow  to  cook  until  tender, 
which  will  be  about  four  hours. 
Let  them  remain  in  this  water 
until  cold,  then  remove  and  place 
on  ice.  When  ready  for  salad,  line 
dish  with  lettuce  leaves,  cut  the 
pigs'  feet  into  tiny  bits  and  mix 
with  chopped  parsley  and  young 
onions,  lay  on  the  lettuce  and  pour 
over  all  a  French  dressing. 


<T     POLISH     tT 

CUT  the  meat  from  cold  game 
and    make    into    convenient 
bits;    moisten  with    French 
dressing  and  put  on   the   ice    for 
several  hours.   When  wanted  make 
a  bed  of  the  long  crisp  leaves  of 
Romaine   lettuce    on   a   flat   dish, 


stem  ends  all  in  the  center.  Ar- 
range a  chain-like  pattern  on  the 
outer  edge  of  the  lettuce  of  the 
whites  of  hard-boiled  eggs  cut  in 
rings,  and  pile  the  game  in  the 
center.  Over  the  whole  sprinkle 
the  yolks,  put  through  a  vegetable 
press,  and  serve  with  French  dress- 
ing. 

«r   RUSSIAN   <r 

CUT  cold  roast  beef  into  little 
dice  about  the  size  of  a  pea, 
and  with  it  cut  up  fine,  thin, 
crisp  slices  of  cold  broiled  bacon; 
add  a  little  chopped  sweet  Spanish 
pepper.     Put  the  lettuce  leaves  on 
a  platter  and  pile  the  mixed  salad 
in  the  center,  with  cut  pickles  and 
olives    on  the   edge.     Serve  with 
French  dressing. 

rfT     WEST  POINT     <T 

BOIL   an  onion  and   stalk  of 
celery  for  twenty  minutes  in 
one  pint  of  tomatoes,  strain 
and  pour  upon  one-half  box  of  gela- 
tine, which  has  been  soaked  one 
hour   in    one-half  cupful  of  cold 
water;  season  with  saltand  cayenne, 
put  in  a  mold,  and  on  ice.  When 
26 


cold  and  firm  turn  from  the  mold 
on  a  bed  of  lettuce  leaves,  making 
a  hollow  in  the  center  of  the  jelly 
and  filling  it  with  chicken  salad 
covered  with  mayonnaise. 


If 


VEGETABLE 


IT 


<T    ARMY  CUPS     <T 

CUT  the  roots  off  the  celery 
heads  and  boil  until  tender. 
Drain,  take  off  rough  outer 
stalks,  and  scoop  out  a  little  of  the 
center  with  a  sharp  knife.  Fill 
this  cavity  with  a  spoonful  of  cold 
boiled  peas,  drained  perfectly  dry, 
and  place  the  cups  on  ice.  When 
icy  cold,  and  just  before  serving, 
cover  the  entire  top  of  each  with 
mayonnaise,  and  place  on  a  bed  of 
the  crisp  top  leaves  of  celery  and 
garnish  with  parsley  and  cut  lemon. 

<r    BOSTON   <r 

ELECT  the  small  white  bean; 
soak  overnight,  and  boil  in 
salted  water  until  the  skins 
blow  off;  drain  and  put  on  ice. 
Cut  tomatoes,  peppers  and  onions 
in  small  pieces  to  make  one-half 
the  quantity  of  beans.  At  the  last 
moment  toss  all  together  with 
French  dressing  to  which  has  been 
added  a  little  tabasco,  and  serve  on 
lettuce  leaves. 

<T     BOURGEOISE     <T 

TAKE    cold    boiled   spinach, 
drain  and  season  with  but- 
ter, pepper,  salt  and  lemon- 
juice,  and  press  into  shallow  cups 


to  shape.  Put  on  ice  and  let  re- 
main overnight,  if  possible.  Re- 
move from  cups,  hollow  out  a  little 
round  place  in  center  of  each,  and 
fill  with  mayonnaise.  Garnish  the 
individual  plates  with  watercress 
and  egg  rings. 

<r  CHILE  <r 

TAKE  the  middle  heart  of 
four  heads  of  lettuce,  wash 
carefully,  and  wipe  dry.  Sep- 
arate the  leaves  and  fill  with  Chile 
salad,  which  consists  of  three  to- 
matoes peeled  and  cut  fine,  one 
cucumber  peeled  and  sliced  very 
thin,  and  one  long  green  pepper 
chopped  fine.  Over  all  pour  rich 
French  dressing.  Prepare  tomato 
and  cucumber  first  and  put  on  ice. 

tr   CHRISTMAS  <r 

/CHOOSE  the  largest  and 
\^A  brightest  red  apples  you  can 
find,  and  cut  a  deep  slice 
from  each  at  the  stem  end.  Scoop 
out  the  pulp  from  the  apple  and 
smooth  the  inside;  drop  both  the 
covers  and  apples  into  cold  water 
and  leave  them  until  needed. 
Have  crisp  celery  cut  into  small 
pieces  and  an  equal  amount  of  the 
apple  pulp  sliced  very  thin  with 
3* 


one-third  the  quantity  of  the  meat 
of  English  walnuts  broken ;  mix 
with  very  stiff  mayonnaise.  Wipe 
and  polish  each  apple  and  fill  with 
the  salad,  fitting  each  cover  care- 
fully, and  set  on  shredded  red  cab- 
bage, just  for  decoration. 

<r  CLUB  <r 

BOIL  three  artichokes,  take 
out  the  hearts  and  cut  into 
dice.  Cut  six  truffles  into 
small  pieces,  mix  with  artichokes, 
and  put  both  on  the  ice.  Rub 
the  bottom  of  the  salad  bowl  with 
garlic,  and  put  in  the  yolks  of  two 
hard-boiled  eggs  (not  boiled  too 
hard),  one-half  teaspoonful  of  dry 
mustard  and  a  little  salt.  Work 
well  together,  gradually  adding  oil 
until  very  thick;  thin  with  a  little 
tarragon  vinegar.  Toss  the  lettuce 
up  in  this  and  sprinkle  over  it 
one  teaspoonful  of  finely  chopped 
tarragon  leaves,  chervil  and  chives. 
Mix  the  ice-cold  artichokes  and 
truffles  with  a  little  of  the  dressing 
and  put  on  top. 

<T     COLUMBIA     <T 
O ELECT    fresh   medium-sized 
k-J    cucumbers.     Cut  off  the  blos- 
som  end   and   rub  the   two 
pieces    together    briskly    until    a 
33 


white  foam  comes.  This  is  to  take 
out  the  bitter,  if  there  be  any. 
Peel,  scoop  out  all  the  seeds,  and 
lay  the  empty  boats  in  ice  water. 
Cut  up  fine  one  large  peeled  to- 
mato, a  stalk  of  celery,  a  small 
onion,  a  little  green  pepper  and  a 
sprig  of  parsley.  Mix  these  all 
together  with  mayonnaise  and  put 
on  ice.  When  ready  to  serve,  fill 
the  boats  with  this  mixture,  lay  on 
lettuce  leaves,  and  heap  on  top  of 
each  a  big  spoonful  of  mayonnaise, 
which  has  been  colored  green  by 
adding  a  little  spinach-juice,  which 
can  be  made  by  boiling  a  handful 
of  spinach,  without  water,  in  the 
inner  part  of  a  double  boiler,  and 
squeezing  through  a  cloth 


f     COUNTRY    <T 

PUT  in  a  bowl  two  teaspoonfuls 
of  sugar,  one  of  salt,  one  of 
mustard,  one-half  teaspoonful 
of  celery   seed,  dash    of  cayenne, 
and  one-quarter  cupful  of  vinegar 
or  lemon-juice.     Mix  thoroughly, 
and  add  the  beaten  yolks  of  four 
eggs.     Set  the  bowl  in  a  pan  of 
hot  water  over  the  fire  and  stir 
constantly    until    thickened.     Re- 
move from  the  fire,  and  when  cool 
34 


add  one-half  teaspoonfiil  Worces- 
tershire sauce  and  one-half  cupful 
of  olive-oil,  stirring  the  oil  in  drop 
by  drop.  Take  equal  parts  of 
crisp  celery  and  cabbage,  cutting 
celery  into  small  pieces  and  shav- 
ing cabbage.  Stir  thoroughly  into 
dressing  and  let  all  get  as  cold  as 
possible.  Garnish  with  rings  of 
hard-boiled  eggs. 


<T     CREOLE     <T 

CUT  off  the  tops  of  six  me- 
dium-sized sweet  bell-pep- 
pers, saving  the  top  with  the 
stem  attached;  take  out  all  the 
seeds  and  veins  without  breaking 
the  outer  wall,  and  throw  in  ice 
water.  Roll  six  soda-crackers,  and 
mix  with  them  two  tomatoes 
skinned  and  cut  fine,  one  Spanish 
onion  and  one  red  pepper  chopped 
fine,  a  spoonful  of  Worcestershire 
sauce,  salt  and  enough  oil  to 
moisten.  Take  the  pepper  shells 
from  the  ice  water,  wipe  dry  and 
polish,  and  fill  with  this  mixture, 
fitting  the  cover  on  top,  and  put 
them  on  the  ice  at  least  two  hours 
before  serving.  When  ready,  place 
each  pepper  in  a  cup  of  lettuce 
leaves,  garnishing  with  the  polished 
35 


red  pepper  cut  in  Julienne  shreds, 
and  pour  over  a  rich  French  dress- 
ing made  with  onion-juice,  and 
send  to  the  table  with  anchovy 
toast. 


WASH  a  tender,  crisp  cab- 
bage, and  lay  in  cold  water 
for  a  half-hour;  then  with 
a  sharp  knife  shred  very  fine  and 
lay  in  ice  water.  Gather  the  young 
and  tender  tops  of  the  field  sorrel 
when  they  first  sprout,  wash  thor- 
oughly and  put  in  ice  water. 
When  ready  to  serve,  shake  and 
drain  the  salad  in  a  colander  until 
perfectly  dry.  Put  the  cabbage 
in  the  salad  bowl  and  pour  over  it 
a  rich  French  dressing,  tossing  it 
about  until  every  part  is  covered 
with  oil;  sprinkle  the  sorrel  over 
the  top  and  serve  at  once  with  hot 
deviled  crackers.  Cover  the  top 
of  crackers  with  a  mixture  of  plain 
and  Parmesan  cheese  grated.  Put 
in  the  center  of  each  cracker  a  tea- 
spoonful  of  tomato  catsup  and  a 
dusting  of  salt  and  pepper.  Place 
in  the  oven  until  the  cheese  is 
melted  and  the  crackers  crisp. 
36 


tr   DECOY   <r 

LAY   fresh    watercress    in   ice 
water  until  crisp,  dry   thor- 
oughly in  a  napkin  without 
breaking   the    leaves.     Lay  in    a 
salad   dish   and   cover   with    thin 
slices     of    sour    apple.     Sprinkle 
hard-boiled  egg  chopped  fine   on 
top,  and  serve  with  French  dress- 
ing.    This  is  nice  with  duck. 


<T     DIXIE     <T 

LAY  fresh  cucumbers  on  the 
ice  until  nearly  frozen.  Cut 
from  the  blossom  end  about 
an  inch  and  rub  the  two  pieces  to- 
gether to  take  out  the  bitter;  peel 
and  slice  very  thin  and  cover  with 
crushed  ice.  Pour  over  them  a 
dressing  made  by  beating  a  cupful 
of  sour  cream  a  few  minutes  and 
adding  a  spoonful  each  of  sugar 
and  lemon -juice.  Send  immedi- 
ately to  the  table. 


<T     DUBLIN     <T 

BOIL  potatoes  with  jackets  on, 
just    to    a    turn — not    too 
mealy,  but  just  so  a  fork  will 
pierce  them  easily.     Peel  and  slice 
37 


them  with  a  silver  knife  while  hot. 
Add  a  little  chopped  onion  and 
parsley.  For  the  cream  dressing 
beat  together  in  a  small  saucepan 
two  tablespoonfuls  of  sugar,  yolk 
of  one  egg,  mustard,  salt  and  cay- 
enne. Lastly,  add  one  cupful  of 
sour  cream  and  one-third  cupful  of 
vinegar,  and  cook,  stirring  con- 
stantly until  it  thickens. 

<T     DUTCHTOWN     <T 

CHOP  cabbage  to  make  one 
pint.  Boil  one-half  cupful 
of  vinegar  with  one  table- 
spoonful  each  of  sugar  and  butter 
and  a  saltspoon  of  salt.  Add  slowly 
one  well -beaten  egg.  Remove 
from  the  fire,  stir  well,  and  add  one- 
quarter  cupful  of  sweet  cream.  Pour 
this  over  the  cabbage  and  place  on 
ice.  Serve  in  cups  made  from 
hollowed  cooked  beets. 

<r  FINNEY  tr 

PEEL  small   Bermuda  turnips 
of  uniform  size  and  boil  in 
salted  water  until  tender,  but 
not  soft;    drain,  cool,  and  scoop 
out  the  centers,   making   shallow 
cups.    Sprinkle  these  with  salt  and 
lemon-juice  and  set  on  ice  to  chill 
38 


for  an  hour.  At  serving  time  drain 
the  turnip  cups  and  fill  with  cold 
boiled  peas,  drained  and  mixed 
with  mayonnaise  tinted  green. 
Place  each  cup  in  a  little  wreath  of 
blanched  lettuce  leaves  and  serve 
with  more  of  the  green  mayonnaise. 
With  it  pass  wafer  thin  bread  and 
butter  sandwiches.  Nice  for  green 
and  white  luncheon. 

<T     FISOLI     <T 

O ELECT  small,  tender  string- 
^J  beans;  string  and  cut  each 
bean  into  strips  lengthwise, 
lay  them  evenly  together,  tie  in 
bunches  and  boil  in  salted  water 
until  tender.  Turn  into  a  colander 
and  rinse  in  cold  water,  dry  on  a 
towel  and  put  on  ice.  Just  before 
serving  arrange  the  heart  of  the 
lettuce  leaves  on  the  outer  edge  of 
a  platter  with  a  layer  of  white 
chicory  inside.  Place  the  beans 
neatly  and  evenly, the  slices  all  lying 
in  one  direction,  in  the  center,  and 
pour  over  all  a  rich  French  dressing. 

<r  FRIAR  r 

O ELECT  small  green  squashes 

O    or  pumpkins  not  larger  than 

an  egg.     Boil  quickly  without 

paring,  in  salted  water.  Drain,  wipe 

39 


dry  in  a  napkin  and  put  on  the  ice. 
Rub  the  salad  bowl  with  a  clove  of 
garlic,  or  use  a  "chapon"  and  toss 
the  clean  crisp  lettuce  about  in 
oil  until  every  part  is  covered, 
then  add  the  salt  and  vinegar. 
Three-quarters  oil  to  one-quarter 
vinegar  is  the  proportion.  Take 
the  ice-cold  squashes,  slice  them 
on  top  and  sprinkle  with  a  dash 
of  powdered  sage. 

fT     GASPACHO     <T 

SOAK  French  bread  in  a  broth 
and  squeeze  perfectly  dry.  Mix 
with  it  chopped  tomato,  gher- 
kins and    a   little  garlic.     Season 
with   salt  and  Chile-Peka  and  fill 
the  shells  of  the  Pimentos   Mor- 
rones.     Set  each  in  a  cup  of  lettuce 
leaves    garnished    with    slices    of 
lemon  and  serve  with  rich  French 
dressing. 

<T     GIBIER     <T 

O  ELECT  large  green  bell-pep- 
vjy    pers,  firm  red  tomatoes  and 
white    onions    as    near   same 
size  as  possible,  peel  tomatoes  and 
onions  and  put  all  on  the  ice.    Take 
the  heart  of  Romaine  lettuce  with- 
out separating  the  leaves,  wash  and 
thoroughly  dry,  and  when  ready  to 
4o 


serve,  not  a  minute  before,  cut  the 
tomatoes,  onions  and  peppers  in 
rings  and  slip  them  on  the  lettuce 
leaves,  alternating  red,  white  and 
green,  and  pour  over  all  French 
dressing.  To  serve  with  game. 

<r  GROTTO  <r 

PLACE  in  salad  bowl  one-half 
of  a  lemon  cut  in  tiny  chunks 
and  on  this  put  the  hearts  of 
the  lettuce,  separating  the  leaves 
but  not  breaking  apart,  and  in 
these  leaves  cut  chunks  of  peeled 
tomatoes  and  cucumbers  which  are 
icy  cold.  Over  all  sprinkle  green 
onion  cut  so  fine  it  is  not  distin- 
guishable, and  if  liked  two  or  three 
tarragon  leaves  cut  fine.  Serve 
with  French  dressing. 

<T    HARRON    <T 

SCRAPE  the  outside  skin  off 
the  small  green  asparagus  and 
cut  off  all  but  two  inches  from 
the  tips.  Tie  in  bunches  and  steam 
until  tender,  plunge  into  cold  wa- 
ter and  drain  perfectly  dry  and  put 
on  ice.  When  ready  to  serve  cut 
into  one-inch  lengths  and  mix  with 
chicory  pulled  into  small  bits. 
Serve  on  lettuce  leaves  with  French 
dressing. 

41 


<T     HERMITAGE     tfT 

AFTER  washing  and  scraping 
white  the  oyster  plant,  keep- 
ing it  under  water  as  much 
as  possible  while  doing  it,  throw  it 
into  weak  lemon-juice  and  water 
for  a  few  minutes  to  blanch.  Drain 
carefully  and  cover  with  boiling 
water.  Cook  about  forty  minutes, 
adding  salt  and  a  squeeze  of  lemon 
when  about  half  cooked.  When 
tender,  remove  from  the  fire,  drain 
well,  cut  in  thin  slices  with  a  silver 
knife  and  place  on  ice.  Serve  on 
lettuce  leaves  with  French  dressing 
and  garnish  with  slices  of  lemon. 


<T     ITALIENNE    <T 

CUT  beets,  celery  root,  string- 
beans,  cauliflower,  carrots,  po- 
tatoes, peas  and  turnips  which 
have   been  previously  boiled  into 
small  dice,  with  the  exception  of 
the  peas,  of  course.     Take  a  round 
plate,  place    the    half  of  a  hard- 
boiled  egg,  cut  crosswise,  in   the 
center  to  represent  the  hub  of  a 
wheel,  and  capers  from  the  center 
to  the  outer  edge  for  the  spokes, 
with  olives  stoned  and  cut  in  half 
for  the  tire.    Between  these  spokes 
42 


arrange  the  cut  vegetables  sepa- 
rately in  the  above  order.  Scatter 
over  the  center  yolk  finely  chopped 
red  peppers  and  green  onions 
mixed.  Cover  with  a  rich  French 
dressing,  and  in  serving  take  a 
spoonful  from  each  spoke,  with  a 
little  pepper  and  onion.  Must  be 
icy  cold. 

<r   JUNE   <r 

TAKE  equal  quantities  of  fresh 
young  watercress  and  en- 
dive, using  the  well-blanched 
leaves  only.  Wash  the  leaves  care- 
fully and  lay  in  ice  water;  also  one 
young  green  onion.  Just  before 
sending  to  the  table,  take  from  the 
ice  water  and  dry  carefully  on  a 
towel.  Tear  apart  gingerly  so  as  not 
to  bruise  the  leaves,  and  pile  in  the 
salad  bowl  with  the  onion  cut  very 
fine  strewn  on  top.  Toss  lightly 
together  with  French  dressing  and 
serve  on  the  instant. 

<T   LAKE  COUNTY   <T 

PUT    three    cupfuls    of   mealy 
boiled    potatoes    through    a 
sieve,    and    while    hot    add 
one  saltspoon  mustard,  four  table- 
43 


spoonfuls  butter,  two  specks  pap- 
rika, four  tablespoonfuls  chopped 
parsley,  two  teaspoonfuls  of  onion- 
juice,  three  tablespoonfuls  of  vine- 
gar and  one  egg.  Beat  all  to- 
gether lightly  with  a  silver  fork, 
and,  if  possible,  put  on  ice  to  get 
thoroughly  chilled.  When  ready 
to  serve,  lay  in  spoonfuls  on  crisp 
lettuce  leaves  and  garnish  with 
sprigs  of  parsley  and  rings  of  hard- 
boiled  eggs. 

<r  LOGAN  <r 

CHOP  little  green  Chile  pep- 
pers and  young  onions  sepa- 
rately very  fine;  add  a  little 
jrisp  celery,  shredded,  and  cut  in 
tiny  bits  and  mix  with  mayonnaise. 
Skin  firm,  smooth  tomatoes  of 
only  medium  size,  hollow  out  the 
top,  fill  with  the  salad  and  put  on 
'ce.  When  ready  to  serve,  have 
individual  plates  covered  with 
green  doilies.  On  each  place  a 
large  cabbage  rose  with  the  center 
picked  out  and  flattened  a  little. 
Set  each  tomato  in  one  of  these 
with  a  spoonful  of  mayonnaise  on 
top  and  a  baby  rosebud  stuck  in 
the  center. 


ON  A  round  plate  make  an 
eight-pointed  star  of  the  fol- 
lowing fresh  vegetables,  cut 
fine  and  arranged  separately  in  the 
order  named:  Watercress  (green), 
cucumbers  (white),  peppers  (red), 
chicory  (white),  lettuce  (green), 
onions  (white),  tomatoes  (red), 
celery  (white).  Put  the  half  of  a 
lemon  in  the  center,  around  which 
place  cut  radishes  and  green  pep- 
pers,with  the  white  of  a  hard-boiled 
egg  chopped  fine  heaped  on  the 
lemon.  The  tiny  leaves  of  the 
lettuce  can  form  the  outside  bordei 
around  all.  In  serving  first  place 
lettuce  leaves  on  each  plate  and  on 
them  a  spoonful  of  each  of  the 
vegetables  with  a  little  of  the  egg 
and  cover  with  French  dressing. 
Put  the  star  on  ice  for  an  hour 
before  serving. 

<T    LORA    <T 

RUB   salad    dish    with    garlic 
clove   and   place   in    it    the 
crisp,   tender  leaves    of  the 
Romaine  lettuce.     Mix  three  table- 
spoonfuls  of  oil,  a  pinch  of  salt 
and  paprika  together,  and  slowly 
add   six  drops  of  Worcestershire 
45 


sauce  and  one  tablespoonful  of  tar- 
ragon vinegar,  stirring  constantly. 
Pour  upon  lettuce,  toss  lightly  and 
serve  immediately.  This  dressing 
can  be  made  at  the  table. 

<T    MAIS    <T 

BOIL  young  fresh  corn  on  the 
cob  in  salted  water  for  twenty 
minutes.  Remove  from  the 
fire  and  wrap  in  a  napkin  until 
cold.  Cut  from  the  cob  with  a 
sharp  knife,  and  mix  with  thick 
mayonnaise  and  put  on  ice.  Re- 
move the  skin  of  some  firm,  smooth 
tomatoes,  cut  a  slice  from  the  stem 
end,  take  out  enough  of  the  seed 
part  to  make  a  well  for  the  corn, 
and  place  these  on  the  ice  also. 
Just  before  sending  to  the  table, 
line  a  salad  platter  with  crisp  let- 
tuce, fill  the  tomatoes  with  the 
corn  and  arrange  on  the  lettuce, 
with  a  spoonful  of  mayonnaise  on 
each  top. 

<T    MARYLAND    <T 

BOIL  in  the  skins  three  large 
sweet  potatoes.     When  cold 
remove  the  skins  and  cut  into 
small  pieces.      Add  to  these  two 
stalks  of  celery  cut  in  very  small 
46 


pieces  and  a  little  onion  chopped 
fine,  and  place  in  the  refrigerator. 
When  ready  to  serve,  put  the  salad 
on  a  bed  of  crisp  lettuce,  cover 
with  French  dressing,  and  garnish 
with  pitted  olives  and  parsley. 

tT     MEXICANO     <T 

RUB  the  salad  bowl  all  around 
with  a  clove  of  garlic  and  fill 
it  with  white,  crisp  leaves  of 
endive,  with  a  little  scattering 
of  chopped  chervil  and  tarragon 
leaves  on  top.  Sprinkle  with  salt 
and  pour  six  tablespoonfuls  of  oil 
over  it  and  toss  about  until  every 
leaf  has  a  coating,  and  then  put 
on  one  tablespoonful  of  vinegar. 
Serve  instantly  and  send  with  it  to 
the  table  the  following  relish:  Get 
from  the  baker  small  cream-puff 
shells,  the  smallest  that  are  made; 
open  carefully  on  one  side  and  fill 
them  with  a  paste  made  by  beat- 
ing a  cream  cheese  with  French 
dressing  till  it  is  smooth  and  as 
thick  as  soft  cream. 

<r   MOUNTAIN   <r 

PLACE    young    cauliflower    in 
iust    enough    boiling    salted 
water  to  cover  them,  and  cook 
for  a  few    minutes    but    not  long 
47 


enough  to  take  out  the  crispness. 
Remove  from  the  fire,  drain,  and 
put  on  ice  until  very  cold.  When 
ready  to  serve,  separate  the  sprigs 
and  pile  them  on  the  leaves  of  let- 
tuce and  cover  with  French  dress- 
ing. Sprinkle  a  few  capers  on  top 
and  with  it  serve  the  following 
sandwiches:  Grate  the  tenderest, 
crispest  celery  stalks  to  make  two 
tablespoonfuls;  mix  with  it  an 
equal  bulk  of  Neufchatel  cheese, 
one  olive  chopped  fine  and  a  tea- 
spoonful  of  lemon-juice.  Spread 
on  slices  of  thinly  cut  bread  spread 
with  butter  and  put  together  in 
pairs. 

<r  NUGET  <r 

TAKE  the  small  yellow  toma- 
toes, remove  the  skins  care- 
fully and  put  them  in  the 
ice-chest  to  get  as  cold  as  can  be 
without  being  frozen.  Make  a 
bed  of  the  crisp  white  leaves  of 
lettuce,  and  arrange  the  whole  to- 
matoes in  uniform  order  on  this, 
and  over  all  sprinkle  a  little  parsley 
chopped  fine.  Serve  with  French 
dressing. 

<T   OLIVER  TWIST   fT 

HAVE  the  celery    very    cold, 
scrape   and   cut   the    clean, 
crisp,  inner  stalks  into  nar- 
row straws  about    three  inches  in 
48 


length,  and  curl  by  letting  them 
lie  in  ice  water.  Peel  a  few  firm 
radishes  and  put  in  ice  water  also. 
When  ready  to  serve,  place  a  four- 
inch  cube  of  ice  in  the  center  of 
the  salad  bowl  and  arrange  a  bor- 
der of  the  blanched  leaves  of  the 
celery  and  the  curly  white  center 
of  chicory.  Dry  the  celery  on  a 
napkin  and  heap  it  on  the  ice  cube. 
Slice  the  crisp  radishes  very  thin 
and  scatter  on  top.  Make  the 
mayonnaise  white  to  serve  with 
this  by  using  more  lemon-juice  and 
the  beaten  white  of  an  egg. 

<T     PIQUANTE    HT 

AFTER  thoroughly  freshening 
the  heart  of  a  big  bunch  of 
celery,  wipe  dry  and  cut  into 
inch  lengths,  and  then  into  strips. 
Mince  a  tablespoonful  of  parsley 
and  six  blades  of  chives.  Mix 
with  French  dressing,  and  at  the 
last  moment  toss  in  lightly  the 
petals  of  a  dozen  large  nasturtium 
blossoms.  Put  this  in  the  center 
of  a  salad  bowl  lined  with  crisp 
lettuce,  and  garnish  elaborately  with 
nasturtium  leaves  and  blossoms. 


PLUCHE  <r 

AKE  the  crisp  hearts  of  let- 
tuce and  lay  open,  but   do 
not  break  apart.      Chop  the 
leaves  of  tarragon,  chervil,  eschal- 

49 


T 


lot,  and  chives,  and  put  with  them 
a  few  canned  French  mushrooms 
wiped  dry  and  cut  into  small 
pieces.  Mix  all  together  and  scat- 
ter in  the  lettuce  hearts.  Thor- 
oughly chill  and  serve  with  French 
dressing. 

<T      PORTUGUESE      <T 

THROW  macaroni,  without 
washing,  into  boiling  water 
which  has  been  well  salted. 
Shake  frequently  to  prevent  stick- 
ing, and  the  moment  it  is  tender 
put  into  a  colander  and  pour  cold 
water  over  it.  After  it  has  drained 
put  on  ice  until  thoroughly  cold. 
Line  the  salad  dish  with  crisp  let- 
tuce leaves,  cut  the  macaroni  into 
inch  lengths  and  spread  on  top  in 
a  heap,  around  this  lay  sliced  cold 
boiled  beets,  and  over  all  scatter 
chopped  hard-boiled  eggs.  Serve 
with  French  dressing. 

<T     PROVENCALE     j? 

BOIL  small  young  beets   antf 
skin.     Make  a  mound  in  the 
center  of  the  salad  dish   of 
cold  boiled  new    potatoes    cut   in 
thin  slices,  minced  onions,  shredded 
5° 


lettuce  and  celery.  Around  this 
place  a  row  of  beets,  quartered, 
alternating  with  pieces  of  hard- 
boiled  egg.  Outside  of  this,  sprigs 
of  watercress  and  chicory,  and  over 
all  a  few  chopped  coriander  leaves. 
Set  on  ice  and  just  before  serving 
pour  over  a  rich  French  dressing. 

<T    SING  LEE    rfT 

POUR  boiling  water  over  large 
smooth  tomatoes  of  uniform 
size,  remove  the  skin  and  set 
on  ice.  Blanch  fresh-roasted  pea- 
nut meats  by  pouring  boiling  water 
over  them,  skin,  and  when  cold 
pound  finely  and  mix  with  mayon- 
naise dressing.  Gouge  out  the 
center  of  each  tomato  with  a  spoon 
and  fill  the  cavity  with  the  peanut 
mixture.  Return  to  the  ice  until 
ready  to  serve,  and  then  place  each 
tomato  on  a  lettuce  leaf  with  a 
spoonful  of  mayonnaise. 

<r  SOUTHERN  <r 

TAKE  eight  tomatoes,  peel  and 
slice  and  set  on  ice.     Make 
a  dressing  of  the  yolks  of  six 
hard-boiled  eggs  rubbed   smooth, 
one  tablespoonful  of  dry  mustard, 


one  of  oil  or  melted  butter,  one  of 
white  sugar,  a  teaspoonful  each  of 
salt  and  pepper,  one-half  teacupful 
of  vinegar,  the  juice  of  one  lemon, 
and  a  raw  egg  well  beaten.  Just 
before  serving  cover  the  tomatoes 
with  broken  ice  and  pour  over  the 
dressing. 

<r  SPRING  <r 

GATHER  fresh  young  dande- 
lion sprigs,  pick  them  over 
carefully,  wash  and  lay  the 
tender  leaves  in  ice  water.     When 
ready  to  use  pat  dry  between  the 
folds    of  a    napkin,  and  lay  in  a 
salad  bowl;  add  two  young  spring 
onions,  minced,  and    toss   lightly 
over  and  over  in  French  dressing 
and  serve  at  once. 

<T     SUNFLOWER    <T 

BOIL   artichokes   until  tender 
and  put  on  ice  until  thorough- 
ly cold.    Cut  the  heart  out  in 
little  chunks,  saving  enough  of  the 
best  outer  leaves  to  form  a  sun- 
flower on  individual  plates.     Fill 
the  center  of  each  with  the  heart 
chunks    covered   completely   with 
mayonnaise  to  form  center  of  flower. 


FRUIT 


IP 


ALAMO 


medium-sized  sour 
V_>!  oranges;  cut  in  half  crosswise, 
remove  the  pulp  and  throw 
the  shells  into  cold  water.  Add  to 
the  pulp  of  each  orange  one  tea- 
spoonful  of  creme  de  menthe  syrup, 
half  a  teaspoonful  of  finely  chop- 
ped sweet  red  peppers  and  a  table- 
spoonful  of  sliced  deviled  almonds. 
When  ready  to  serve,  wipe  and 
polish  the  shells  and  fill  with  the 
pulp  mixture.  Garnish  each  with 
creme  de  menthe  cherries  and  crys- 
tallized mint  leaves  and  serve  in 
lettuce  cups.  Suitable  with  a  game 
course. 

<T     AMBROSIA    <T 

MAKE  cups  of  the  white  heart 
leaves  of  crisp  lettuce,  by 
crossing    the    stem    ends. 
Pile  a  few  big  red  strawberries  in 
the  center  of  each  cup   and  dust 
with  powdered  sugar.     Put  a  tea- 
spoonful  of   mayonnaise  dressing 
on  a  leaf  of  each  cup. 

if    AVOCADO     KT 

KEEP    alligator    pears    on    ice 
until  needed,  as  they  should 
be  served  as  cold  as  possible. 
Just   before  sending  to  the   table 
55 


cut  them  lengthwise  and  remove 
the  large,  hard  seeds  and  fill  the 
cavity  with  French  dressing,  to 
which  a  few  drops  of  onion-juice 
has  been  added.  Make  a  hollow 
in  a  shallow  square  of  ice  with  a 
hot  iron;  place  the  pears  in  this, 
evenly  arranged  with  the  stem  ends 
in  center,  and  cover  the  edge  of 
the  ice  with  sprigs  of  pretty  green. 
Only  the  center  of  the  pear  is  eaten 
out. 

HT    CARDINAL    <T 

REMOVE  the  stones  from  the 
black   ox-heart  cherries  and 
in  their  place  put  a  blanched 
hazelnut   to    preserve    the    shape. 
Arrange    on    lettuce    hearts    and 
serve  with  French  dressing  made 
with  lemon-juice  and  no  onion. 

<r   CUBAN  <r 

LAY  bananas  on  the  ice  until 
half  frozen;  peel,  slice  thinly 
into  a  glass  bowl  and  scatter 
with  maraschino  cherries.      Make 
a  syrup  of  a  half-cupful  of  lemon- 
juice,  one  cupful  granulated  sugar 
and   one   tablespoonful  of  sherry, 
and  pour  over  them;  cover  closelv 
and  keep  on  ice  until  needed.    Serve 
on  lettuce  leaves. 
56 


<T     ENGLISH     <T 

TAKE     pineapple,     oranges, 
white  grapes  and  red  plums, 
remove   skin  and  cut  into 
little  irregular  pieces;  add  black- 
berries and  sprinkle  sugar  over  all 
and  cover  with  white  wine.     Serve 
ice  cold  in  place  of  punch. 

<r  EPICURE  <r 

SOAK  fresh,  sweet  oranges  in 
water  for  a  few  minutes  to 
soften  the  skin  and  let  the  oil 
out  Wipe  dry,  polish  and  slice 
very  thin,  at  once,  unpeeled.  Pack 
in  a  punch-bowl,  sprinkling  each 
layer  with  sugar,  and  pour  over 
enough  Bourbon  to  cover  it  well. 
Put  on  the  ice  for  an  hour.  Serve 
in  liqueur-glasses,  putting  a  lump 
of  cracked  ice  in  the  bottom  of 
each  glass,  and  on  top  a  shaving 
of  crisp  icy  cucumber  and  a  spray 
of  borage.  With  it  pass  sea-foam 
crackers. 

<T     FELIX     KT 

CUT   grapefruit   in    half    and 
remove  pulp.     Cut  the  pulp 
into  junks,  being  careful  to 
take  off  all  the  bitter  whit*"    put 
57 


back  in  the  shells  with  a  teaspoon- 
ful  of  Jamaica  rum  and  one  of 
sugar  to  each  and  cover  with  French 
dressing. 

fT     FRATERNITY     <T 

PUT  the  oranges  on  ice  for  at 
least  an  hour  before  using. 
Cut  a  piece  from  the  top  of 
each,  quarter  the  peel  half  way 
down  and  roll  it  back  and  scoop 
out  the  pulp.  To  this  add  shred- 
ded pineapple,  sliced  bananas,  and 
one  maraschino  cherry  to  each 
orange.  Toss  all  together  and  re- 
turn to  orange  shells  and  fill  re- 
maining space  with  sherry  and 
sugar,  and  serve  on  lettuce  cups. 

tJT     GOOCHE    <T 

PARE  three    juicy  apples  and 
cut   into    dice.     Peel    two 
lemons  and  cut  into  smaller 
dice  and  mix  thoroughly  with  a 
stalk  of  chopped  celery,  cover  with 
mayonnaise  dressing  and  serve  on 
lettuce  leaves. 

<r   HAVANA  <r 

ELECT  the  firm,  small  canta- 
loup    melons  and  lay  on  ice 
until  nearly  frozen.    Just  be- 
fore serving  cut  in  half,  scrape  out 
58 


the  seeds,  and  cut  from  the  rind 
the  ripe  portion;  clean  and  smooth 
the  empty  shells.  Divide  the  ripe 
parts  into  small  bits,  and  heap  these 
with  chunks  of  ice  in  the  empty 
melon,  and  pour  over  all  French 
dressing.  Arrange  grape  leaves 
on  each  plate,  on  which  place  the 
half  of  each  melon. 

<T     IMPERATRICE     fT 

TAKE  whole  pears  and  cook 
with  their  stems  on  in  as 
little  water  as  possible,  with 
sugar  and  a  little  ginger ;  drain  off 
all  the  juice  and  lay,  with  stems 
up,  in  a  deep  glass  dish  and  put 
on  the  ice.  Break  up  with  a  fork 
a  cream  cheese,  and  pour  the  syrup 
of  the  pears  over  this  and  add  a 
rich  French  dressing  made  with 
much  lemon-juice  and  no  onion. 
Blanch  a  few  almonds  and  chop 
fine,  and  a  few  maraschino  cherries 
cut  fine,  and  scatter  over  the  pears 
and  pour  over  the  dressing.  Serve 
with  hot  crackers. 

<T    MACEDONE    <T 

TAKE  two  ripe  peaches;  peel, 
and    quarter  the  pulp;   one 
grapefruit,  free  from  all  the 
white,  and  cut  in  bits;    chip  cut- 
59 


up  pears ;  some  acid  plums  peeled 
and  sliced  and  a  few  berries.  Mix 
the  fruit  and  pour  over  it  a  dress- 
ing made  of  four  tablespoonfuls  of 
powdered  sugar,  one  gill  of  sherry, 
one  tablespoonful  maraschino  syrup 
and  two  of  champagne,  stirred 
until  sugar  is  all  dissolved ;  put  in 
the  refrigerator  for  two  hours. 
When  serving  put  in  a  glass  bowl 
and  set  that  in  a  silver  one  filled 
with  cracked  ice.  This  is  suitable 
as  a  first  course  at  luncheon,  served 
with  crackers  spread  with  Neuf- 
chatel  cheese. 

<T    MELON  D'EAU    <T 

KEEP  a  watermelon  on  ice 
long  enough  to  be  chilled 
through;  cut  in  half  length- 
wise and  scoop  out  the  pulp  in 
egg-shaped  pieces  with  a  table- 
spoon, rejecting  every  seed.  Clean 
and  smooth  the  inside  of  one-half 
of  the  melon  shell  and  polish  the 
outside  to  serve  as  a  bowl.  Arrange 
grape  leaves  on  an  oblong  platter 
and  set  the  melon  bowl  in  the 
midst,  with  a  chunk  of  ice  in  the 
middle  of  it.  Pile  the  pink  melon 
about  the  ice,  and  pour  over  a 
French  dressing  made  with  salt, 
lemon-juice  and  oil. 
60 


<r    MUM   <r 

TAKE  a  half-dozen  each,  of 
peaches,  plums  and  preserved 
cherries.  Peel,  quarter  and 
pit  the  peaches  and  plums,  and  cut 
cherries  in  half;  add  one  pint 
of  blackberries,  raspberries  and 
huckleberries  mixed.  Toss  all 
together  lightly  and  pour  over  it 
a  cup  of  sugar  and  a  pint  of 
champagne,  which  is  almost  frozen. 
Put  all  on  ice  to  keep  at  freezing 
point.  Serve  on  berry  plates  and 
put  a  spoonful  of  lemon  water-ice 
on  top  of  each  portion. 


<T     PALACE  GRILL    <T 

CUT  clean,  crisp  stalks  of 
celery  into  narrow  straws 
about  like  matches,  and 
throw  in  ice  water.  Peel  a  pine- 
apple and  shred  with  a  fork. 
Chop  fine  a  few  green  peppers 
and  pimentos  and  put  all  on  the 
ice.  When  ready  to  use  dry  the 
celery  in  a  napkin,  and  mix  all 
together  with  a  mayonnaise,  to 
which  a  cup  of  whipped  cream  has 
been  added.  Serve  icy  cold  on 
lettuce  hearts. 

61 


<r   RENEAU    <r 

PEEL   and   quarter  the  grape- 
fruit, removing  every  particle 
of  the  bitter  white  skin  that 
coats  the  lobe.     Cut  each  quarter 
in  half  the  other  way,  place  on  the 
white   leaves  of  the  lettuce,  keep 
on   the   ice  up  to   the  instant  of 
serving,     and     then     cover    with 
French  dressing. 

<T     ROEDERER     <T 

PEEL  a  very  ripe  pineapple, 
dig  out  the  eyes,  and  with  a 
fork  shred  it  to  the  core ;  mix 
with  it  one  tomato,  peeled  and  cut 
into  bits,  a  few  diced  figs,  and  a 
few  English  walnut  meats.  Toss 
the  fruit  lightly  together,  sprinkle 
liberally  with  fine  sugar  and  put 
on  the  ice.  When  ready  to  use 
lift  carefully  from  the  juicy  syrup 
and  put  on  a  bed  of  lettuce  hearts; 
mix  with  the  syrup  a  tablespoonful 
of  brandy  and  a  little  maraschino, 
and  pour  over  the  whole. 

<r   ROYALE   tr 

CHILL    apricots,    peel    them, 
and  cut  in  half,  taking  out 
the  stone.     Stuff  the  cavity 
with  maraschino  cherries  and  nuts 
62 


cut  fine.  Arrange  on  crisp  lettuce 
leaves,  and  pour  over  it  a  dressing 
made  of  four  tablespoonfuls  of  oil, 
salt  and  paprika,  and  one  table- 
spoonful  each  of  apricot  brandy  and 
vinegar.  Serve  with  this  thin  slices 
of  bread  and  butter  sandwiches,  cut 
into  strips. 

<T     VIENNA    rfT 

HAVE  the  salad  one-half  of 
thinly  sliced  tart  apples,  one- 
quarter  of  the  white  part  of 
the  celery  cut  fine,  and  one-quarter 
of  English  walnuts  chopped  fine; 
add  a  bunch  of  Malaga  grapes, 
peeled  and  cut  up.  Mix  with 
mayonnaise  dressing,  and  serve  in 
cups  made  by  hollowing  out  the 
apples.  Set  in  the  tender  leaves 
of  the  celery. 


63 


CHEESE 


EN  COQUILLE 


GRATE  a  half-pound  of  good, 
old  cheese;  rub  smooth  the 
yolk  of  one  hard-boiled  egg, 
with  one  tablespoonful  of  olive-oil, 
one  teaspoonful  each  of  salt,  sugar 
and  mustard,  with  a  dash  of  cay- 
enne. After  these  are  well  mixed 
work  in  one  tablespoonful  of  vin- 
egar and  a  little  tabasco.  Mix 
with  the  cheese  and  serve  in  scal- 
lop-shells laid  on  lettuce  leaves, 
with  the  white  of  the  egg  cut  in 
rings  and  laid  on  each. 


FILLEY 


MOLD    cottage   cheese   into 
little  flat  balls,  making  it 
moist  with  cream,  and  add- 
ing a  little  butter  and   plenty  of 
salt,  and   put   on   ice.     Rub    the 
salad  bowl  with  a  clove  of  garlic 
and    arrange   in   it   the    bleached 
leaves  of  chicory  to  form  a  nest. 
On  this  alternate  the  little  cakes 
of  cheese,  with    hard-boiled   eggs 
cut  in  half.       Over  it  put  French 
dressing,  to  which  a  few  drops  of 
onion-juice  has  been  added. 
67 


<r   GERVAISE   <r 

USE  two  heaping  tablespoon- 
fills  of  Roquefort  cheese  to 
one  head  of  lettuce.  Tear 
the  lettuce  hearts  apart,  but  do  not 
separate,  and  lay  in  the  salad  dish; 
break  the  cheese  into  small  bits 
and  scatter  among  lettuce  leaves 
and  cover  with  rich  French  dress- 
ing. With  this  serve  cresslets, 
made  by  placing  between  thin 
slices  of  buttered  Boston  brown 
bread  watercress  dipped  in  French 
dressing.  Trim  the  edges  neatly 
and  cut  in  long,  narrow  fingers. 

<r   GRINGO   <r 

QEPARATE  olives  from  the 
\^J  stone  spirally  as  one  peels  an 
apple.  Into  this  cavity  insert 
a  small  ball  of  cream  cheese  made 
smooth  with  oil  and  seasoned  with 
lemon-juice,  salt  and  tabasco.  Scat- 
ter these  over  plain  delicate  Ro- 
maine  lettuce,  very  fresh  and  crisp, 
and  arranged  on  a  flat  salad  dish. 
Serve  with  French  dressing. 

<T     MARGUERITE     <T 

CUT  from   Neufchatel   cheese 
little    slices    a    half-inch    in 
thickness,  and  from  this,  with 
a  little  two-inch  tin  cutter,  cut  out 
68 


little  rounds.  Grate  the  yolks  of 
two  hard-boiled  eggs  and  press  a 
little  of  this  in  the  center  of  each 
round,  sprinkling  a  little  paprika 
on  top.  Scatter  these  "daisies" 
in  the  hearts  of  crisp  lettuce  leaves 
and  serve  with  a  rich  French  dress- 
ing. 

<r   MILANAISE  <r 

TAKE  cottage  cheese,  and  rub 
smooth  with  cream,  using  a 
silver  fork.  Season  gener- 
ously with  salt  and  paprika,  and 
mix  with  it  one-half  as  much  ripe 
olives,  stoned  and  chopped  fine. 
Shape  into  small  ovals  and  put  on 
ice  until  ready  to  use.  Serve  on 
the  crisp,  white  leaves  of  lettuce 
and  chicory,  mixed  with  mayon- 
naise dressing,  and  garnish  with 
pitted  olives  cut  in  half. 

tJT     PLOVER     f* 

TAKE  the  little  Sierra  cream 
cheese,  remove  the  outside 
rind   and    put  into  a    bowl 
with  a  little  salt,  tabasco  sauce,  a 
spoonful  of  mayonnaise  and  a  little 
left-over  spinach,  mashed  and  put 
through   a   sieve.     Rub    together 
thoroughly  until  smooth  and  the 
69 


green  coloring  matter  evenly  dis- 
tributed. Make  with  butter  pats 
into  little  birds'  eggs,  flecking  each 
with  black  pepper.  Arrange  white 
chicory  and  shredded  white  lettuce 
leaves  on  a  plate  like  a  nest,  and 
put  the  eggs  in,  serving  with 
mayonnaise. 

tJT   WALNUT  CREAM   <T 

WITH  a  silver  fork  rub  a 
cream  cheese  and  a  table- 
spoonful  of  butter  to  a 
paste;  add  salt  and  cayenne,  and 
if  not  soft  enough,  a  little  sweet 
cream.  Make  into  small  flat  balls, 
and  on  each  press  the  two  halves 
of  an  English  walnut.  Lay  on 
the  white  heart  leaves  of  lettuce, 
and  put  all  in  the  refrigerator  until 
ready  to  use.  On  the  instant  of 
serving  pour  over  a  rich  French 
dressing  and  send  to  the  table  with 
thin  buttered  bread,  which  has  been 
put  in  the  oven  and  crisped. 


70 


One  Hundred  £5*One 

CHAFING-DISH 
RECIPES 

OYSTERS  •  MUSH- 
ROOMS •  FISH  •  MEAT 
FOWL  AND  GAME 
EGGS  •  CHEESE 
SWEET 


THE  chafing-dish  possibilities 
are  unlimited.  To  the  epi- 
cure it  insures  good  service 
and  hot  dishes;  to  the  woman  who 
does  her  own  work  it  is  the  most 
convenient  of  all  utensils,  and  is 
valued  by  the  amateur  for  the  fun 
of  it,  and  seems  always  a  synonym 
for  hospitality  and  an  appetite. 

It  is  placed  on  a  metal  tray  for 
safety  and  cleanliness,  and  one  with 
a  lower  pan  for  hot  water  is  almost 
a  necessity,  in  cooking,  and  to 
keep  the  dishes  warm. 

Most  of  the  foods  for  the  vari- 
ous dishes  are  prepared  beforehand 
in  the  kitchen  and  placed,  with  the 
seasonings  needed,  conveniently  at 
hand  in  dishes  and  on  trays. 


OYSTERS 
¥      I      I 

1 
I 


*  AUNT  DINAH     * 

SCALD  four  cupfuls  of  milk 
with  a  slice  of  onion,  two  stalks 
of  celery,  two  blades  of  mace, 
a  sprig  of  parsley  and  a  bay  leaf. 
Remove  the  seasonings  and  add 
the  strained  liquor  from  a  quart  of 
oysters,  pepper  and  salt,  and  two 
tablespoonfuls  of  butter  creamed 
with  two  of  flour.  Cook  all  to- 
gether, and  then  put  in  the  oysters 
and  cook  until  they  are  plump  and 
the  edges  begin  to  curl. 

*  BATTER  LOAF     * 

MIX  four  tablespoonfuls  of 
sifted  flour,  one  of  olive- 
oil,  a  little  salt  and  the 
beaten  whites  of  two  eggs;  add 
enough  warm  water  to  make  a 
rather  thick  batter.  Take  two 
dozen  large  oysters,  dry  them  on 
a  soft  cloth,  dust  each  oyster  very 
lightly  with  salt  and  pepper  and 
dip  separately  into  the  batter  and 
fry  a  golden  brown  in  deep  olive- 
oil.  Serve  on  a  napkin  with  sliced 
lemon. 

*     BUNDLES     * 

CUT    nice,  even  slices  of  the 
breast  of  cold  roast  turkey; 
over  each  piece    lay    a    thin 
shaving  of  bacon,  and  put  on  top 
of  each  piece  of  bacon  a  large,  fat 
oyster.     Roll     these    bundles    up 
and  tie  securely,  season  with  pep- 

79 


per  and  salt,  and  place  in  the  pan 
with  melted  butter.  Cover  and 
cook  long  enough  to  cook  the  ba- 
con, basting  frequently  with  the 
melted  butter.  Serve  with  a  sprig 
of  parsley  on  each  one  and  pour 
over  the  brown  gravy  thickened 
with  a  little  flour. 

*     COCKTAIL     * 

TAKE  a  pint  of  small  oysters 
with  the  liquor    that  comes 
with  them;  add  a  cupful  of 
tomato    catsup,   the  juice    of  two 
lemons,  one  tablespoonful  of  Wor- 
cestershire sauce,  salt  and  six  drops 
of  tabasco.     Heat  in  the  chafing- 
dish    and    serve    hot    in    cocktail- 
glasses. 

*  EN   CACHETTE      * 

SOAK  one  cupful  of  cracker- 
crumbs  in  as  much  milk  as 
they  will  absorb;  add  a  tea- 
spoonful  of  softened  butter,  one- 
quarter  of  a  teaspoonful  of  salt,  a 
dash  of  white  pepper  and  nutmeg, 
one-half  of  a  tablespoonful  of 
chopped  parsley  and  one  beaten 
egg  yolk.  Form  into  small  cakes, 
hide  a  fat  oyster  in  each  one  and 
sauter  a  pale  brown  in  olive-oil. 

*  FIGARO    OMELET   * 

BEAT  six  eggs  very  light,  and 
add  to  them  a  half-cupful  of 
sweet  cream,  salt  and  pepper 
to  taste.      Melt  a  tablespoonful  of 

80 


butter  in  the  pan  and  pour  the 
omelets  evenly  in.  Cut  twelve 
large  oysters  in  half  and  scatter 
over  the  top  with  a  little  chopped 
parsley.  Fry  a  light  brown,  fold 
the  omelet  over  from  the  two  sides, 
and  serve  at  once. 

*    GUMBO   OYSTERS    *> 

SAUTER  a  few  dices  of  salt  pork 
with  a  tablespoonful  of  minced 
onion  until  nicely  browned; 
add  a  tablespoonful  of  flour,  and 
when  it  is  well  blended  with  the  fat, 
put  in  a  cupful  of  chicken  broth, 
a  teaspoonful  of  minced  green 
peppers  and  a  cupful  each  of 
cooked  okra  and  tomatoes.  Sea- 
son with  salt  and  pepper  and  strain 
in  the  liquor  from  a  pint  of  fresh 
oysters.  Lastly  put  in  the  oysters, 
and  as  soon  as  they  are  plump, 
pour  over  hot  Boston  crackers, 
split  and  buttered.  Gumbo  pow- 
der can  be  used  instead  of  the  okra. 

OYSTERS   A  LA 
POULETTE 

SCALD  two  dozen  oysters  in 
their  own  liquor  until  plump, 
and  strain.  Put  in  the  pan 
two  tablespoonfuls  of  butter,  and 
when  melted,  stir  in  four  table- 
spoonfuls  of  flour  until  perfectly 
smooth;  then  add  the  oyster-juice, 
one  cupful  of  cream,  pepper,  salt, 
and  a  dash  of  nutmeg.  Take 
from  the  flame,  and  when  a  little 
cool,  stir  in  the  beaten  yolks  of 

81 


four  eggs  and  return  to  the  fire 
and  stir  until  thick.  Drop  the 
oysters  in  for  a  second  and  pour 
immediately  on  a  hot  platter. 

*   PANNED  OYSTERS  * 

HEAT  the  pan  very  hot.  Put 
into  it  a  tablespoonful  of 
butter,  then  the  oysters, 
which  have  been  well  drained. 
Cook  until  well  browned.  Have 
ready  some  even  pieces  of  toast, 
soften  them  with  some  of  the 
liquor  from  the  pan,  place  three  or 
four  oysters  on  each  piece,  and 
pour  over  them  the  rest  of  the 
liquor.  Sprinkle  over  the  top  a 
little  chopped  parsley,  and  garnish 
with  lemon  slices. 

*     PEPPER  STEW     * 

REMOVE  the  seeds  from  two 
small  green  peppers,  chop 
fine,  and  fry  for  five  minutes, 
in  two  tablespoonfuls  of  butter; 
add  one-half  cupful  of  the  strained 
oyster-juice,  a  saltspoon  of  salt, 
dusting  of  white  pepper  and  twenty- 
five  oysters.  Simmer  for  five  min- 
utes, pour  in  half  a  glass  of  sherry, 
heat  for  amomentand  serve, poured 
over  buttered  toast  fingers. 

RAREBIT     OF    OYSTERS 

BREAK  into  small  pieces  one- 
half  pound    of  rich    cheese, 
and  put  into  the  pan  with  a 
tablespoonful    of    melted    butter. 

82 


Remove  the  hard  muscles  from  a 
pint  of  oysters  and  cook  them  un- 
til plump;  drain  and  keep  hot. 
Beat  up  the  yolks  of  two  eggs,add 
oyster-liquor  and  oysters,  and  stir 
into  the  melted  cheese.  Toast 
bread  on  one  side  only,  and  serve 
on  the  untoasted  side. 


>  STEAMED  OYSTERS* 

/CAREFULLY  wash  the  shells 
V_>4  and  pack  them  in  the  pan 
with  their  upper  shells  down- 
ward, so  the  deep  shell  will  hold 
their  juice  as  they  open.  Place 
the  pan  over  the  hot  water  and 
cover  closely,  laying  a  napkin  on 
the  top  and  a  weight  on  the  cover. 
Keep  the  water  boiling  rapidly 
until  the  shells  open,  which  will  be 
about  fifteen  minutes.  Serve  at 
once  in  the  shells,  using  butter, 
salt  and  pepper  to  season  them. 


UNIVERSITY    GRILL 

DRAIN  off  all  the  liquor  from 
a  pint  of  oysters  and  put 
them  in  a  hot  chafing-dish. 
As  the  liquor  flows  from  the  oysters, 
dip  it  out  with  a  spoon  and  keep 
them  as  dry  as  possible,  until  they 
are  plump.  Sprinkle  them  with 
salt  and  pepper  and  add  two  table- 
spoonfuls  of  butter.  Lay  each  one 
on  a  zephyrette  and  pour  the 
liquor  over. 

83 


MUSHROOMS 
¥      1      ¥ 


*     BOMBAY   CEPES     * 

PEEL  and  wash  two  pounds  of 
fresh  mushrooms,  adding  a 
little  vinegar  to  the  water  to 
keep  them  as  white  as  possible. 
Drain,  then  slice  the  heads  and 
chop  up  the  stalks.  Have  four 
tablespoonfuls  of  heated  olive-oil, 
add  the  heads  and  fry  until  a  light 
brown,  then  add  two  tablespoonfuls 
of  chopped  shallots,  two  bruised 
cloves  of  garlic,  and  the  chopped 
stalks.  Drain  most  of  the  oil  off. 
Add  two  ladlefuls  of  tomato  sauce 
and  a  little  melted  beef  extract. 
Season  with  salt,  white  pepper  and 
a  dash  of  cayenne.  Boil  two  min- 
utes, shaking  the  pan  all  the  time. 
Addalittlelemon-juiceand  chopped 
parsley  just  before  taking  from 
the  fire. 

>     CHAMPIGNONS     * 

STEW  the  mushrooms  in  a  little 
water  with  a  tablespoonful  of 
butter  and  seasoning  of  pepper 
and   salt;    add    half  a   cupful    of 
cream,  remove  from  the  fire  and 
stir   in    the  beaten  yolks    of  two 
eggs;   replace    on    the   fire    for   a 
moment  to  thicken  the  eggs  and 
serve  at  once. 

V-     GOLDEN  WEST     * 

PEEL  and  chop  fine  one-quarter 
of  a   pound  of  fresh  mush- 
rooms;   put  them  in   the  pan 
with  two  tablespoonfuls  of  butter 

87 


and  ten  drops  of  onion-juice,  ana 
sauter  until  a  golden  brown;  add 
the  mashed  yolks  of  six  hard-boiled 
eggs  and  one  tablespoonful  of 
chopped  parsley.  Season  with  salt 
and  pepper,  and  stir  in  two  well- 
beaten  eggs  mixed  with  two  table- 
spoonfuls  of  cream  and  the  whites 
of  the  hard-boiled  eggs  cut  fine. 
Serve  on  hot  buttered  soda  biscuits. 

ROASTED    MUSHROOMS 

PEEL  a  dozen  mushrooms  and 
remove  the  stems.  Melt  a 
teaspoonful  of  butter  in  the 
chafing-dish,  and  when  quite  hot 
turn  out  the  flame.  Cover  the 
bottom  of  the  dish  with  the  mush- 
rooms, placing  a  bit  of  butter  in 
each  and  seasoning  with  pepper  and 
salt.  Relight  the  lamp  and  cook 
for  six  minutes,  covered.  Serve 
while  very  hot. 

*     WEST  INDIAN     * 

PUT  a  scant  tablespoonful  of 
olive-oil  in  the  pan.  When 
hot  add  two  slices  of  onion, 
minced,  and  cook  a  light  yellow. 
As  soon  as  the  onion  is  ready  turn 
in  one  cup  of  mushrooms,  peeled 
and  cut  into  small  pieces,  one  cup 
of  tomatoes,  two  tablespoonfuls  of 
boiled  tongue  cut  fine,  salt,  pepper 
and  a  few  grains  of  cayenne.  Lastly 
break  in  three  raw  eggs  and  as  soon 
as  they  are  set,  serve.  The  sauce 
can  be  thickened  with  a  little  flour 
if  desired. 


FISH 
ill 
i 
¥ 


>     BOUILLABAISSE     *> 

HEAT  one  gill  or  salad  oil; 
add  two  onions  and  one 
sliced  garlic.  After  it  is 
browned,  throw  in  three  pounds  of 
fresh  fish  cut  in  small  pieces,  twelve 
fresh  mussels,  salt,  pepper,  one 
lemon  sliced,  three  sliced  tomatoes 
and  one  pint  of  white  wine.  If  nec- 
essary, add  a  little  water.  Cover 
and  cook  a  half-hour.  Add  a  little 
chopped  parsley  andpourover  toast. 

COSMOS  CLUB  SHRIMPS 

ONE  tablespoonful  of  butter 
and  one  of  flour  creamed  to- 
gether; add  one  teacupful  of 
sweet  cream,  a  pinch  of  red  pepper, 
a  little  lemon-juice  and  enough 
tomato  sauce  to  make  it  the  color 
of  shrimps.  Putinthe  chafing-dish 
and  let  come  to  a  boil,  stirring  con- 
stantly. Add  one-half  pound  of 
picked  shrimps,  boil  up  once,  and 
serve  on  hot  buttered  crackers. 

CRABS  WITH 
MUSHROOMS     * 

PUT  into  the  pan  a  tablespoon- 
ful of  butter  and   a   slice  of 
onion  chopped  fine.     Before 
it  browns,  add  a  tablespoonful  of 
flour   and    cook,  but   not    brown. 
Mash   the  yolk  of  a  hard-boiled 
egg  smooth  with  one-half  of  a  cup- 
ful of  cream,  salt,  cayenne  and  a 
dash  of  lemon-juice,  and    stir    in 
slowly   until   thick    and    smooth. 

91 


Then  add  the  crab  meat  and  the 
same  quantity  of  mushrooms  cut 
in  dice. 

DELMONICO      LOBSTER 

CUT  lobster  meat  in  small 
cubes;  or  if  canned  lobster  is 
used,  open  and  empty  into 
an  earthen  bowl  an  hour  before 
using.  Melt  two  tablespoonfuls 
of  butter  in  the  pan  and  add  a 
tablespoonful  of  flour,  salt,  cayenne 
and  a  grating  of  nutmeg.  Work 
smooth  and  free  from  lumps,  and 
then  add  gradually  one  cupful  of 
cream,  a  gill  of  sherry,  the  lobster 
meat  and  two  hard-boiled  eggs  cut 
in  slices.  Serve  with  thin  slices  of 
lemon  on  top. 

*  DUNBAR   SHRIMPS  * 

PUT  a  big  lump  of  butter  in 
the   pan    with   salt,  cayenne, 
one  and  one-half  teaspoonfuls 
of  Worcestershire  sauce  and  two 
cupfuls  of  cream.     When  hot,  add 
two  hard-boiled  eggs  chopped  fine 
and    one    pint    or    shrimps.      Let 
come  to  a  boil  and  serve  on  hot 
dainty  chips. 

FRICASSEED  LOBSTER 

PUT   in    the    pan    one    table- 
spoonful    of  butter    and  one- 
half  cupful  of  water.     When 
the  butter  is  melted,  add  two  cup- 
fuls of  lobster  cut  into  small  pieces, 
one  tablespoonful  of  vinegar,  a  little 
salt,  pepper,  mace    and   mustard. 

92 


When  this  is  hot  add  one  beaten 
egg,  stirring  constantly  until  the 
sauce  is  thick  and  creamy. 

FROGS  A  LA  POULETTE 

SAUTER  the  skinned  frogs'legs 
in  butter,  and  when  nearly 
cooked,  add  some  fresh  mush- 
rooms, peeled  and  cut  in  dice. 
Pour  these  on  a  hot  dish,  and  put 
in  the  pan  a  cupful  of  cream,  a 
tablespoonful  each  of  butter  and 
chopped  parsley  and  a  dash  of 
nutmeg.  When  it  has  boiled  up, 
remove  from  the  fire  and  add  the 
yolks  of  three  eggs  beaten  up  with 
a  little  cold  cream  and  the  juice  of 
half  a  lemon.  Stir  constantly  and 
add  slowly,and  place  over  the  flame 
just  for  an  instant,  and  then  pour 
over  the  frogs  and  mushrooms  and 
serve  instantly. 

*     GRENOUILLE     * 

SKIN  frogs'legs  and  dip  them  in 
milk;  sprinkle    with   salt  and 
pepper  and  roll  them  in  flour. 
Have  smoking  hot  olive-oil  in  the 
pan  and  cook  them  in  that  until  a 
delicate  brown.     Serve   on  a  hot, 
folded  napkin. 

GRILLED   SARDINES 

DRAIN  and  skin  boneless  sar- 
dines.   H  eat  two  tablespoon- 
fuls  of  olive-oil  in  the  pan  and 
sauter  the  sardines  in  this,  turning 

93 


them  once.  While  hot,  season 
them  with  salt,  cayenne  and  a  little 
lemon-juice.  Lay  each  one  on  a 
narrow  strip  of  toasted  bread. 

»  HALIBUT  RAREBIT  * 

SPRINKLE  two  small  slices  of 
halibut  with  salt  and  pepper, 
brush  over  with  melted  butter, 
and  place  in  the  greased  pan  and 
cook  twelve  minutes.     Remove  to 
a  hot  platter  and  pour  over  it  a 
Welsh  rarebit. 

JAPANESE   SHRIMPS 

PUT   a   pint   of  milk    in    the 
chafing-dish  over  the  hot-wa- 
ter pan;   when  it  boils,  add 
two  tablespoonfuls  of  butter  and 
two  of  flour  worked  together  until 
smooth,  and  stir  until  thick ;  then 
add  one  cupful  of  strained  toma- 
toes, one-quarter  of  a  teaspoonful 
of  soda,  seasoning,  and  lastly  the 
picked  shrimps.     Serve  on  toast. 

LOBSTER  A  LA 
NEWBERG 

CUT   lobster  in   small   pieces. 
Melt    one    tablespoonful   of 
butter,  add  half  a  cupful  of 
sherry  wine,  put  in  the  lobster  and 
cookforten  minutes.    Beattheyolks 
of  three  eggs  thoroughly,  and  add 
to  them  one  tablespoonful  of  cream 

94 


to  prevent  curdling.  Put  a  half- 
cupful  of  cream  with  the  lobster 
already  cooking,  add  pepper  and 
salt,  and  let  cook  until  it  bubbles. 
Lastly  stir  in  the  beaten  yolks  and 
serve  immediately. 


*     MINCED    CLAMS     * 

HAVE  the  clams  steamed  and 
chopped.  Put  a  tablespoon- 
ful  of  butter  in  the  pan,  and 
when  melted,  work  in  smooth  one 
tablespoonful  of  flour;  then  add 
slowly  one-half  cupful  each  of  the 
clam  liquor  and  cream.  Season 
with  pepper  and  a  little  salt  and 
cook  until  smooth,  stirring  all  the 
time.  Add  the  cupful  of  chopped 
clams  at  the  last  moment  and  pour 
over  small  pieces  of  toast. 


*  PIEDMONT  TOAST  * 

TAKE  four  anchovies,  free 
them  from  skin  and  bone 
and  chop  fine;  mix  them 
with  a  half-pint  of  good  stock  and 
the  yolks  of  six  eggs  and  the  beaten 
whites  of  two;  add  salt,  pepper 
and  parsley,  and  stir  over  the  blaze 
until  smooth,  then  pour  into  a  bowl. 
Cover  the  bottom  of  the  chafing- 
dish  with  toasted  bread,  pour  the 
anchovy  sauce  over  it,  and  sprinkle 
grated  cheese  on  top.  Cover  and 
cook  over  hot  water  for  ten  min- 
utes. 

95 


*     REX  CRAB     * 

ONE  large  crab,  not  shredded, 
but  broken  in  large  pieces. 
Rub  smooth  the  yolks  of  two 
hard-boiled  eggs  with  one  table- 
spoonful  of  butter  and  two  of  flour, 
and  add  milk  to  make  it  the  con- 
sistency of  cream.  Cook  with  the 
hot-water  pan,  and  when  ready  to 
use,  put  in  the  seasoning,  the 
whites  of  the  eggs  chopped  fine, 
one  gill  of  sherry  and  the  crab. 
Serve  on  toast. 


ST.  LAWRENCE  CRAB 

FRY  one  onion  and  one  Chile 
pepper  cut  fine  in  a  large 
piece  of  butter  until  the  onion 
is  well  done,  but  not  browned; 
add  one  cupful  of  tomato  to  this 
and  cook  for  five  minutes,  and 
then  put  in  the  meat  of  one  crab 
shredded  very  fine,  salt  and  cay- 
enne. Cover  well  with  cold  sweet 
cream,  to  which  a  little  corn-starch 
has  been  added  to  thicken.  Serve 
on  hot,  buttered  toast. 


SCALLOPED  LOBSTER 

CUT  up   a  large  cooked  lob- 
ster and  sauter  in    olive-oil. 
Add  parsley,  salt,  pepper  and 
a  tablespoonful  of  chopped  onion. 
Put  in  a  cupful  of  white  stock  and 
one  tablespoonful  of  Chablis;  cook 
ten  minutes  and  serve   hot   over 
squares  of  toast. 
96 


DIP  the  fish  in  boiling  water, 
take  out  all  the  bones  and 
skin.     Pound  the  meat  and 
add    pepper,    salt,    butter    and    a 
tablespoonful  each  of  lemon-juice 
and    cream.     Cook  and  stir  until 
smooth,  then  pour  over  slices  of 
toast  buttered  and  dipped  for  an 
instant  in  hot  water. 


*     SIMPLICITE     > 

MAKE  a  sauce  of  two  table- 
spoonfuls  of  butter,  two 
and  one-half  of  flour  and 
two  cupfuls  of  milk.  Mash  the 
yolks  of  four  hard-boiled  eggs  and 
mix  with  one  teaspoonful  of  an- 
chovy essence,  and  add  to  the 
sauce.  Put  in  two  cupfuls  of  cold- 
boiled  flaked  fish,  and  as  soon  as 
it  is  all  heated  through,  slice  in 
the  white  rings  of  the  eggs  and 
serve. 

V-   STEWED  SHRIMPS  * 

MELT  two  tablespoonfuls  of 
butter  in  the  chafing-dish, 
and  stir  in  one  tablespoon- 
ful of  flour,  salt,  and  pepper,  and 
add  one  pint  of  milk.     When  boil- 
ing, smooth  and  thick  like  cream, 
put  in  one  pint  of  picked  shrimps. 
Pour  hot  on  toasted  biscuits  and 
serve  at  once. 

97 


*     TERRAPIN     * 

THE  terrapin  should  be 
cleaned  and  prepared  by  a 
professional,  the  meat  cut  in 
small  bits,  and  the  eggs  saved  and 
placed  in  the  empty  shell  until 
needed.  Put  the  cut  terrapin  in 
the  pan  with  one  and  a  half  table- 
spoonfuls  of  butter  and  two  of 
water,  and  any  juices  that  may 
have  collected  in  the  shell.  Season 
with  a  teaspoonful  of  salt  and  a 
pinch  each  of  pepper,  mace  and 
allspice.  Simmer  for  fifteen  min- 
utes and  then  set  over  the  hot- 
water  pan.  Mash  the  yolks  of 
three  hard-boiled  eggs  very  smooth 
and  mix  with  them  one  cupful  of 
cream;  add  this  to  the  stew  and 
also  one  gill  of  sherry,  the  terrapin 
eggs  and  a  half  of  a  lemon  cut  in 
thin  slices.  Serve  very  hot. 


MEAT 

¥      ¥      ¥ 

i      ¥ 

¥ 


*     BATH  CHOPS     * 

PUT  half  a  walnut  of  butter  in 
the   chafing-dish,    and   when 
melted  add  two  tablesponfuls 
of  jelly,  a  dash  of  red  pepper  and 
a  half-glass  of  sherry.     Place  thin 
slices  of  ham  in  this  and  simmer 
for  a  few  moments. 

BECHAMEL 
SWEETBREADS 

PARBOIL  a  pair  of  sweet- 
breads, pick  to  pieces  and  cut 
rather  small;  chop  five  mush- 
rooms very  fine.  Put  a  tablespoon- 
ful  of  butter  in  the  blazer,  when 
melted  add  a  tablespoonful  of  flour 
and  mix  until  smooth;  add  a  half- 
pint  of  cream  and  stir  constantly 
until  it  boils,  then  add  the  mush- 
rooms and  sweetbreads  and  stir  for 
five  minutes.  Season  with  salt  and 
white  pepper. 

*  BRAIN  CUTLETS  > 
/CAREFULLY  wash  the  brains 
V><  and  let  them  stand  in  cold 
water  for  an  hour.  Then 
parboil  in  water  containing  a  table- 
spoonful  of  vinegar  for  fifteen 
minutes  or  until  they  are  tender; 
drain  thoroughly  and  remove  all 
skin  and  fibers,  and  divide  into 
pieces.  This  may  be  done  hours 
in  advance.  Season  with  pepper 
and  salt,  and  dip  each  piece  in  egg 
and  cracker-crumbs  and  fry  in  but- 
ter or  olive-oil.  Serve  very  hot  in 
a  napkin. 


101 


BREADED  TONGUE 

CUT  cold  boiled  corned  tongue 
in  slices  a  third  of  an  inch 
thick.    Sprinkle  with  salt  and 
pepper,  dip   in    egg  and  crumbs, 
and  sauter  in  butter.     Remove  to 
hot  plates;  reheat  and  pour  over 
it  a  tomato  sauce  which  has  been 
previously  prepared. 

Tomato  Sauce — Cook  a  sliced 
onion  with  a  cupful  of  tomatoes, 
rub  through  a  strainer  and  add 
two  tablespoonfuls  of  butter,  two 
of  flour  and  seasoning. 

CORNED  BEEF  HASH 

HAVE  equal  proportions  of 
cooked  corned  beef  and  cold 
boiled  potatoes  chopped 
rather  coarsely  and  seasoned  with 
salt,  pepper  and  onion-juice.  Put 
a  tablespoonful  of  butter  in  the  pan 
and  as  much  hot  water  as  will  be 
required  to  moisten  the  hash;  add 
the  chopped  meat  and  potatoes, 
mixing  carefully,  so  as  not  to  mash 
the  potatoes;  cover  and  cook 
slowly  until  a  crust  has  formed 
on  the  bottom  of  the  pan,  then 
turn  out  on  a  hot  dish,  crust  side 
up,  and  garnish  with  little  chunks 
of  butter  and  sprigs  of  parsley. 

*    DUBLIN  LAWYER    * 

CUT  cold  roast  or  boiled  mut- 
ton into   half-inch  cubes  and 
cold  boiled  or  baked  potatoes 
in  like   manner.     Put  four  table- 

103 


spoonfuls  of  butter  into  the  blazer; 
when  melted  add  two  cupfuls  of 
meat  and  one  and  one-half  cupfuls 
of  potatoes  and  mix  thoroughly 
with  the  butter.  Put  in  a  cupful 
of  cream,  cover  and  let  stand  for 
five  minutes;  then  set  on  hot 
water  for  five  minutes  more.  Season 
with  salt  and  one  tablespoonful  of 
freshly  grated  horseradish  mixed 
with  lemon-juice. 

*     EPIGRAMS     * 

PARBOIL  a  sweetbread,  drain, 
place  in  a  small  mold,  cover, 
and     press    with    a    weight. 
When  ready  to  use  cut  in  half-inch 
slices, roll  alternately  in  fine  cracker- 
crumbs  and  beaten  egg.     Put  thin 
slices  of  bacon  in  the  chafing-dish 
and  when  they  are  nicely  browned 
put  in  the  sweetbreads  and  cook 
until  thoroughly  done. 

*     FRICANDELLES     * 

HAVE  the  butcher  chop  very 
fine  one-half  pound  each  of 
pork  and  beef.  To  this  add 
one  medium-sized  onion  chopped 
fine,  two  slices  of  bread  that  have 
been  soaked  in  cold  water  and 
squeezed  dry  in  the  hands,  one  egg 
and  one-half  saltspoonful  each  of 
pepper  and  salt.  Mix  all  together 
thoroughly,  shape  into  small  cakes, 
dip  in  egg  and  cracker-crumbs  and 
fry  in  hot  olive-oil. 

103 


*     FRIZZLED   BEEF     * 

BUY  a  half-pound  of  smoked 
beef  cut  in  thin  shavings. 
Remove  all  stringy  parts  and 
pick  the  beef  in  small  pieces. 
Put  a  tablespoonful  of  butter  in  the 
pan  and  when  hot  add  the  beef  and 
cook  five  minutes,  stirring  con- 
stantly with  a  knife.  Set  the  beef 
over  hot-water  pan  and  make  the 
following  sauce:  Put  in  the  pan 
a  tablespoonful  each  of  butter  and 
flour,  stir  quickly  until  well  mixed; 
add  gradually  one  cupful  of  milk 
and  stir  constantly  until  free  of 
lumps  and  then  put  in  a  teaspoonful 
of  horseradish  drained  of  the  vine- 
gar, one-half  of  a  saltspoonful  of 
sugar  and  dash  of  cayenne;  cook 
slowly  for  ten  minutes,  add  the 
beef,  and  serve. 


HAMBURG  STEAKS 

FORM  into  small  balls  and 
flatten;  sauter  them  in  hot 
butter.  Place  them  on  a  hot 
dish  and  add  a  tablespoonful  of 
flour  to  the  butter  in  the  pan,  and 
brown;  add  slowly  a  little  soup 
stock  and  season  with  salt,  pepper 
and  Worcestershire  sauce.  With 
a  spoon  make  a  little  depression  in 
the  top  of  each  steak  and  put  in  a 
spoonful  of  the  sauce.  Garnish 
with  watercress. 

104 


*  KIPPERED  KIDNEY  * 

SKIN  the  kidneys  and  soak 
them  in  salted  water  for  half 
an  hour.  Wipe  dry  and  cut 
them  open,  very  evenly,  length- 
wise. Place  a  piece  of  butter  in 
the  chafing-dish  and  when  melted 
lay  in  the  kidneys.  Cook  them 
for  ten  minutes,  turning  occasion- 
ally. Sprinkle  with  salt  and  cay- 
enne, and  pour  over  them  two 
tablespoonfuls  of  mushroom  catsup. 
Put  on  hot  toast. 

*     LA  TOURAINE     * 

CUT  up    in    small    pieces  one 
cupful  of  cooked  corned  beef 
and  three-quarters  of  a  cupful 
of  cooked  potatoes.      Put  a  table- 
spoonful  of  butter  in  the  pan  and 
add  the  beef  and  potatoes  with  a 
green  pepper  cut  fine;  mix  well  with 
the  butter  and  add  one  cupful  of 
rich    cream.     Serve    on    pieces  of 
toast  with  sprigs  of  parsley  on  top. 

*  LUNCHEON   LIVER  * 

COVER  with  boiling  water  thin 
slices  of  liver  and  let  stand 
five  minutes;  drain,  wipe,  and 
remove  the  thin  outside  skin  and 
veins.  Put  a  tablespoonful  each 
of  butter,  chopped  parsley  and 
chopped  chives  in  the  pan  and 
brown.  Put  the  slices  or  liver  in 
this  and  cook  well  done;  remove 
to  a  hot  plate  and  to  the  gravy  in 
the  pan  add  a  tablespoonful  of  flour 

105 


mixed  smooth  with  a  little  stock, 
salt  and  pepper,  and  a  half-glass 
of  Madeira.  Cook  ten  minutes 
and  then  pour  over  the  liver. 

*    MADEIRA   GRAVY   * 

CLEAN  and  separate  chicken 
livers,  sprinkle  with  salt  and 
pepper,  dredge  with  flour  and 
sauter  in  butter.  Remove  to  a  hot 
plate,  and  brown  in  the  pan  two 
tablespoonfuls  of  butter  and  two 
of  flour;  add  gradually  one  cupful 
of  brown  stock  and  a  half-cupful 
of  Madeira  wine.  Reheat  the  livers 
in  the  sauce  and  pour  over  biscuits 
broken  in  half. 

*     MARENGO     * 

DIVIDE  into  bits  lean  veal  and 
put  in  the  pan  with  a  little 
salt  pork  and  an  onion,  both 
cut  into  small  pieces.  Shake  them 
around  in  the  pan  and  when  a  nice 
brown  sprinkle  with  a  little  flour 
and  mix  well.  Pour  in  a  cupful  of 
rich  cream  and  a  few  mushroom 
buttons.  Serve  on  a  hot  platter 
and  garnish  with  squares  of  fried 
bread  and  slices  of  lemon. 

MILWAUKEE     MUTTON 

PUT   in    the   pan    two    table- 
spoonfuls  each  of  butter  and 
currant  jelly,  and  when  melted 
add    a  pound  of  mutton   shaved 
from  the  leg;  season  rather  highly 
with  salt  and  pepper,  add  a  table- 

106 


spoonful  of  French  mustard  and 
let  it  cook  for  five  minutes,  stirring 
constantly.  Serve  very  hot. 

NEW  ORLEANS 
SAUSAGE 

PRICK  the  skin   of  six  small 
sausages.     Put   them   in  the 
saucepan  with  one-half  can  of 
tomatoes   and   a  bruised  clove  of 
garlic.     Season  with  salt  and  cay- 
enne, cover   closely,  and   simmer 
for  half  an  hour. 

*     RECHAUFFE     * 

CUT  cold  mutton  into  very 
neat,  small  pieces,  and  lay 
with  a  little  butter  in  the  hot 
pan.  Add  half  a  pint  of  stock,  a 
little  pepper,  a  quarter  of  a  tea- 
spoonful  each  of  dry  mustard  and 
curry-powder,  and  three  large  ta- 
blespoonfuls  of  currant  jelly.  When 
boiling,  put  in  a  glass  of  sherry. 
Take  the  slices  out  and  lay  them 
on  hot  toast,  pour  the  boiling 
gravy  over  all,  and  serve  instantly. 

SCRAMBLED 
SWEETBREADS 

BEAT  four  eggs  slightly  with 
a  silver  fork;  add  a  half-tea- 
spoonful  of  salt  and  half  as 
much  pepper,  one-half  of  a  cupful 
of  milk  and  one  sweetbread  par- 
boiled, and  cut  in  dice.     Put  two 
tablespoonfuls  of  butter  in  the  hot 

107 


chafing-dish,  and  when  melted, 
pour  in  the  mixture.  Cook  until 
of  a  creamy  consistency,  stirring 
and  scraping  from  the  bottom  of 
the  pan. 

TENDERLOIN    STEAK 

A  TENDERLOIN  steak  an 
inch  and  a  half  thick  can  be 
cooked    to    a    nicety  in  the 
chafing-dish.      Flood  the  dish  first 
with    olive-oil,  and    when   boiling 
hot,  put  in  the  steak  and  cover  it 
up.     Cook  three  minutes  on  each 
side  and  season  to  suit. 

*    TRIPE  STEWED    * 

CUT  fresh  honeycomb  tripe  in 
two-inch  pieces  and  wipe  as 
dry  as  possible.  Put  in  the 
chafing-dish  with  a  little  butter, 
one  small  onion  cut  in  thin  shav- 
mgs  and  a  green  pepper  finely 
chopped.  When  nicely  cooked, 
work  in  smooth  one  tablespoonful 
of  flour  and  add  one-half  of  a  cup- 
ful of  stock,  one-quarter  of  a  cup- 
ful of  drained  tomatoes  and  one 
fresh  mushroom  cut  in  slices.  Add 
the  tripe,  season  with  pepper  and 
salt  and  cook  five  minutes. 


108 


FOWL 

AND 

GAME 

¥      ¥      ¥ 

¥      ¥ 

¥ 


BONELESS  CHICKEN 

TAKE  a  cold  boiled  chicken, 
skin  and  cut  into  small  bits, 
as  for  salad;    heat  a  coffee- 
cupful  of  cream  and  add  to  it  one 
tablespoonful  of  flour,  well  mixed 
with  a  large  tablespoonful  of  but- 
ter, and  stir  until  thick;  add  one 
small    onion,   grated,   the    chicken 
and  seasoning.    Cook  twenty  min- 
utes and  serve  on  hot  toast. 

*     CANVASBACK     * 

PUT  a  tablespoonful  of  butter 
in  the  chafing-dish,  and  when 
light  brown  lay  in  the  breast 
of  a  canvasback  duck;  sauter  first 
on   one   side,   then   on   the  other, 
until    a    golden    brown.      Season 
with  salt   and  cayenne   and   serve 
with  currant  jelly. 

>  CREOLE  CHICKEN  * 

STRAIN  one  can  of  tomatoes, 
adding   salt,   pepper,   a   small 
piece  of  butter,  curry-powder 
and  onion-juice.     Put  in  chafing- 
dish  and  boil  with  one  cup  of  rice 
for  ten  minutes;  add  the  contents 
of  a  can  of  chicken  cut  in  square 
bits,  cook   thoroughly   and  serve. 

*     L'INDIENNE     * 

MIX  two  teaspoonfuls  of  curry- 
powder  with  two  of  flour; 
cut  up  and  fry  a    chicken 
in  butter,  with  an  onion  and  some 


in 


parsley;  add  the  curry  and  flour 
and  one  and  one-half  cupfuls  of 
clear  stock  and  one  cupful  of  grated 
cocoanut;  wet  with  the  juice  of  a 
lemon.  Stir  well  and  serve  hot. 

*  LUCKNOW  CURRY  * 

MELT  a  tablespoonful  of 
butter  and  stir  in  a  table- 
spoonful  of  flour;  add  a 
teacupful  of  chicken  broth  and 
one  of  cream;  mix  thoroughly  un- 
til smooth,  and  season  with  salt 
and  white  pepper;  cut  a  cold 
boiled  fowl  in  bits  and  put  in  with 
a  tablespoonful  of  curry-powder 
and  the  juice  of  half  a  lemon. 
After  it  is  thoroughly  heated  lift 
from  the  fire  and  put  over  the  hot- 
water  pan  and  add  the  yolks  of 
four  eggs  beaten,  and  stir  until 
thick. 

MARYLAND    TERRAPIN 

CHOP  a  chicken  liver  and 
three  hard-boiled  eggs  rather 
coarse;  to  this  add  one  quart 
of  cold  cooked  chicken,  cut  in 
small  pieces,  and  season  with  salt, 
pepper,  and  a  little  nutmeg;  put 
three  tablespoonfuls  of  butter  in 
the  chafing-dish;  when  melted  stir 
in  two  tablespoonfuls  of  flour  un- 
til smooth  and.  frothy,  and  gradu- 
ally add  one  cupful  of  chicken 
stock;  stir  and  cook  for  three  min- 
utes, and  then  put  in  one  cupful 
of  cream,  reserving  four  table- 


112 


spoonfuls;  stir  for  a  minute  and 
then  put  in  the  chicken  mixture 
and  simmer  for  ten  minutes;  dur- 
ing this  period  beat  well  the  yolks 
of  two  uncooked  eggs  and  put  the 
four  tablespoonfuls  of  cream  with 
them  and  pour  into  the  chicken 
and  stir  for  one  minute.  Remove 
from  the  flame  and  add  four  table- 
spoonfuls  of  sherry  and  one  tea- 
spoonful  of  lemon-juice  and  serve 
at  once. 

*     METROPOLE     * 

PREPARE  one  cold  boiled 
chicken  the  same  as  for  salad, 
and  add  one  can  of  mush- 
rooms; put  two  tablespoonfuls  of 
butter  in  chafing-dish  and  work  in 
one  tablespoonful  of  flour;  when 
smooth  add  a  pint  of  milk,  and 
boil  up  once  before  putting  in  the 
chicken  and  mushrooms;  season 
with  pepper  and  salt,  and  cover 
the  top  with  rolled  cracker  and 
lumps  of  butter.  Cook  twenty 
minutes  over  a  rather  slow  flame. 

PALERMO  MACARONI 

MINCE  an  onion  and  fry  in 
butter;   add  a   little   flour 
and  half  of  a  can  of  to- 
matoes;   season   with  salt,  pepper 
and  a  spoonful  of  sugar,  and  cook 
twenty    minutes;    strain    and   add 
one  cupful  each  of  cooked  maca- 
roni, chopped  ham,  chicken  cut 
in  bits,  and  three  cooked  green 

"3 


peppers,  finely  shredded  and  free 
from  seeds.  Beat  the  yolk  of  one 
egg  in  a  half-cupful  of  hot  milk 
and  stir  in  well  to  thicken  it  and 
serve  hot. 

*     QUAIL     * 

FRY  whole  in  the  blazer  until 
nearly  done;    take  them  out 
and  cut  in  halves.      Make  a 
rich  gravy  by  working  one  table- 
spoonful    of    flour    into    two    of 
melted  butter  and  adding  a  little 
chopped    onion    and    white    wine. 
Return  the  quail  to  the  gravy  and 
cook  until  quite  tender. 

*   SPRING  CHICKEN   * 

A  DAINTY  and  tender  spring 
chicken    can    be    split    and 
cooked     in     a     chafing-dish 
almost  as  well  as  it  can  be  broiled. 
Flood  the  dish  with  best  olive-oil, 
let  it  get  piping  hot,  lay  the  split 
chicken  in,  inside  down,  and  cover. 
Turn  and  brown  on  the  other  side 
and  season  with  salt  and  pepper. 

*     TURKEY  HASH     * 

PUT    a    half-pint  of  gravy   in 
the    saucepan     with    a    little 
piece  of  butter  rolled  in  flour, 
a    teaspoonful    of  catsup,    pepper 
and   salt,  and   the   peel  of  half  a 
lemon  cut  fine.      Let  this  boil  up, 
and  then  put  in  the  turkey,  cut  in 
little    bits,  and    when    thoroughly 

114 


hot  break  in  four  eggs  on  top  and 
poach  them.  Slip  into  a  hot  plat- 
ter without  breaking  the  eggs  and 
serve  immediately. 


REMOVE  the  skin  and  bones 
of  cold  roast  duck,  and  cut 
enough  of  the  meat  in  mod- 
erate sized  pieces  to  make  about  a 
pint.  Mash  the  livers  to  a  paste, 
and  put  in  the  pan  with  one  table- 
spoonful  of  dry  mustard,  one  tea- 
spoonful  of  salt,  a  dash  of  cayenne 
and  two  tablespoonfuls  of  lemon- 
juice;  mix  thoroughly  and  add 
two  tablespoonfuls  of  butter  and 
the  same  amount  of  water.  Put 
in  the  cold  duck  and  one  gill  of 
Madeira  and  stir  until  smoking 
hot. 


115 


EGGS 
¥      ¥      ¥ 

¥      ¥ 
¥ 


*     BREAD  OMELET     * 

SOAK  a  cupful  of  stale  bread- 
crumbs for  fifteen  minutes  in 
a  cupful  of  sweet  cream;  add 
the  beaten  yolks  of  four  eggs,  salt 
and  pepper,  and  last  fold  in  the 
beaten  whites;  put  a  big  spoonful 
of  butter  in  the  chafing-dish,  and 
when  it  is  melted  pour  in  the 
omelet  and  cook  for  six  minutes. 
Slice  a  hard-boiled  egg  and  put 
over  the  top  just  before  taking 
from  the  flame. 

CONNECTICUT 
CHOWDER 

FRY  quite  brown  four  slices  of 
salt  pork;  slice  about  six 
good-sized  potatoes  and  lay 
over  the  pork;  cover  with  water 
and  boil  until  tender;  then  add 
three  pints  of  milk,  butter  the  size 
of  an  egg,  salt  and  pepper.  When 
the  milk  is  at  boiling  point  drop 
in  the  yolks  of  six  eggs  very  care- 
fully, so  as  not  to  break  them,  and 
cook  about  five  minutes,  or  until 
they  are  hard,  and  pour  over  Bos- 
ton crackers,  split  and  buttered. 

*     CURRIED  EGGS     * 

SLICE    and    fry    two    small 
onions;    add   two    cupfuls    of 
stock    and    two    teaspoonfuls 
of  curry-powder;    thicken   a  half- 
pint  of  cream  with  a  little  flour, 
and  stir  in  and  cook   until    thick 
and  smooth.      Divide  seven  hard- 


119 


boiled  eggs  in  half,  put  in  the 
curry  and  simmer  until  heated 
through. 

*  GRUYERE  EGGS    * 

MELT  one-quarter  of  a  pound 
of  grated    Gruyere  cheese 
with  a  teaspoonful  of  but- 
ter;   add    one    cupful    of   chicken 
broth,  some  chopped  onion,  pars- 
ley, nutmeg  and   salt.     Stir  until 
smooth    and   creamy  and  all  well 
blended,  and  then  put  in  four  well- 
beaten    eggs;    stir    for    an   instant 
and  serve  immediately  on  hot  toast. 

*  HAM  OMELET     > 

BEAT  together  seven  eggs,  the 
whites  and  yolks ;  add  four 
tablespoonfuls  of  milk  and 
beat  fast  for  one  minute;  season 
with  pepper  and  salt;  have  ready 
a  cupful  of  cold  broiled  ham, 
chopped  very  fine,  stir  it  in  the 
eggs  and  pour  into  the  pan,  in 
which  there  is  a  tablespoonful  of 
butter  melted.  Shake  briskly  over 
the  flame,  slipping  a  cake-turner 
under  the  omelet  to  prevent 
sticking,  and  as  soon  as  it  is  set 
double  it  over  in  the  middle  and 
turn  into  a  hot  dish  by  a  dexter- 
ous inversion  of  the  pan. 

*  LIVINGSTON  CLUB  * 

BEAT   well  together   twelve 
raw  eggs  and  a  half-pint  of 
cream,  adding  salt  and  pep- 
per;   put  the  mixture  in  the  pan 


120 


well  buttered,  and  scramble;  then 
add  a  half-pint  of  well-cooked  to- 
matoes and  three  truffles  cut  fine. 
Spread  small  squares  of  hot  toast 
with  pate  de  foie-gras,  and  pour 
the  eggs  over.  Serve  very  hot. 

>  PAR  EXCELLENCE  * 

PUT  a  tablespoonful  of  butter 
in  the  pan;  break  four  eggs 
in  a  bowl;  add  pepper,  salt 
and  a  tablespoonful  of  chopped 
parsley;  stir  until  the  eggs  are 
well  mixed,  but  do  not  beat;  pour 
them  in  the  hot  butter  and  stir 
constantly  with  a  fork  till  the  eggs 
begin  to  set,  gently  tipping  the  pan 
to  let  the  uncooked  part  run  where 
it  will  be  cooked  through.  With  a 
bread-knife  commence  and  roll  the 
omelet  before  the  eggs  get  too  set. 

*     POACHED    EGGS     * 

PLACE  in  the  hot-water  pan  as 
many  muffin-rings  as  the  pan 
will  hold;  turn  in  enough 
boiling  water  to  just  cover  the 
rings,  and  add  a  little  salt.  When 
the  water  boils  break  an  egg  into 
each  ring;  have  ready  even  pieces 
of  toast,  cut  into  rounds,  moisten 
them  with  hot  water  and  spread 
generously  with  butter.  Remove 
the  eggs  carefully  with  a  flat  skim- 
mer, and  place  one  on  each  round 
of  toast;  lift  the  rings  off  and  dust 
the  yolk  with  pepper. 


121 


*  RUBY    ROYAL      * 

CUT  one  small  onion  very  fine 
in  a  pint  of  tomatoes;  sea- 
son highly  with  salt  and  cay- 
enne, add  a  big  lump  of  butter 
and  stew  slowly  for  fifteen  minutes. 
Strain  and  return  to  the  pan.  Break 
six  eggs  into  the  boiling  tomato 
without  breaking  the  yolk,  and 
cook  until  the  white  is  firmly  set. 
Serve  at  once,  placing  one  egg, 
with  tomato  sauce,  on  each  slice 
of  hot  buttered  toast. 

*  RUM  OMELET     > 

MI  X  three  eggs  with  two 
tablespoonfuls  of  sugar  and 
a  small  glass  of  Jamaica 
rum,  and  beat  just  enough  to  break 
the  eggs.  Melt  two  tablespoon- 
fuls of  butter  in  the  pan  and  turn 
the  mixture  in  carefully  and  evenly. 
When  the  eggs  are  cooked  slip  a 
knife  under  and  carefully  roll  the 
omelet  to  the  center.  Lift  it  to 
a  hot  dish,  sprinkle  with  powdered 
sugar,  pour  rum  around  it,  and 
when  it  is  on  the  table  touch  a 
match  to  the  rum. 

*  SHIRRED   EGGS     > 

BREAK  into  a  soup-plate  six 
eggs,  taking  care  to  keep  the 
yolks    whole;    put    into    the 
chafing-dish  a  tablespoonful  of  but- 
ter, when  melted  add  the  eggs  and 
cover  with  sweet   cream,  a    table- 


122 


spoonful  for  each  egg.  Cook  un- 
til the  eggs  are  set,  then  sprinkle 
salt  and  pepper  on  top. 

*    SPANISH  OMELET  * 

CHOP  a  very  little  garlic  and 
fry  in  olive-oil;  add  one  cup- 
ful of  sliced  mushrooms  and 
one-half  cupful  of  stewed  tomatoes, 
pepper  and  salt.     Spread  this  over 
a  plain  omelet  just  before  folding 
over,  and  serve  very  hot. 

*    STUFFED  EGGS   > 

HAVE  ready  one  cupful  of 
carefully  boiled  rice  and  six 
hard-boiled  eggs ;  remove 
the  shells  from  the  eggs,  cut  them 
into  halves,  lengthwise;  take  out 
the  yolks  and  mash  them;  add  a 
tablespoonful  of  melted  butter  and 
three  sardines  rubbed  to  a  paste,  a 
dash  of  cayenne  and  half  a  tea- 
spoonful  of  salt;  mix  thoroughly, 
form  into  balls  and  fill  into  the 
space  in  each  white;  form  the  rice 
into  a  mold  in  the  center  of  a  plat- 
ter, sink  the  eggs  down  in  it,  and 
stand  the  platter  over  hot-water 
pan.  Rub  together  two  round- 
ing tablespoonfuls  of  butter  and 
two  of  flour;  add  a  half-pint  each 
of  stock  and  milk,  stir  until  boil- 
ing, season  with  salt  and  cayenne 
and  strain  over  the  eggs  and  rice. 
Sprinkle  the  top  with  chopped 
parsley  and  serve  hot. 

123 


*  TOMATO  OMELET  * 

SKIN   two   or    three    tomatoes, 
cut  in  slices,  fry  in  butter  and 
keep  hot.     Beat  up  some  eggs 
as    for    omelet,    season    with    salt 
and  pepper,  put  butter  in  pan  and 
turn  in  the  eggs;  when  set,  put  a 
spoonful   of  the  tomatoes   in   the 
center,  fold  the  omelet  from  each 
side,  and  serve. 


¥ 


CHEESE 
¥      ¥      ¥ 

1      ¥ 
¥ 


*     BREAD  SOUFFLE     * 

SOAK  two  cupfuls  of  stale  bread- 
crumbs in  two  of  hot  milk; 
add  one  cupful  of  grated 
cheese  and  beat  thoroughly  with 
egg-beater.  Beat  three  eggs  until 
light  and  add  with  seasoning.  Put 
a  tablespoonful  of  butter  in  the 
pan  and  cook  one-half  of  the  mix- 
ture at  a  time,  as  this  makes  two 
omelets.  Cook  more  slowly  than 
for  plain  omelet.  When  it  is  set 
it  will  be  as  light  as  souffle;  fold 
over  the  edges  and  serve  on  the 
instant. 

CHEESE  SANDWICH 

SLICE  the  bread  very  thin  and 
cut    in    rounds    with    a    large 
biscuit-cutter.     Put    a    thick 
layer  of  grated  cheese  between  the 
two  forms,  sprinkle  with  salt  and 
a  dash  of  cayenne  and  press  the 
rounds  well  together.     Fry  a  deli- 
cate brown  on   each    side    in    hot 
olive-oil  and  serve  very  hot. 

>     FONDUE     > 

SELECT  three  large  ripe  toma- 
toes, skin  them  and  cut  into 
slices.     Cook  them  until  ten- 
der, and  then  add  two  ounces  of 
grated     Parmesan    cheese    and    a 
generous  piece  of  butter,  salt  and 
pepper.     Beat    up    one    egg    and 
stir  into  the  mixture  just  as  it  is 
taken  from  the  fire.     Serve    very 
hot  on  buttered  biscuits. 
127 


>      GHERKIN  JUCK      * 

TAKE  a  pound  of  good  Amer- 
ican  cheese,  wet    it   with    a 
cupful   of  ale,  put  it  in  the 
pan    over    the    fire   and  melt  and 
work  smooth  and  creamy  by  con- 
stant stirring;  add  a  generous  dash 
of    cayenne    and    pour    over    hot 
toast.    On  the  top  of  each  piece  lay 
a  thin  crisp  slice  of  broiled  bacon. 

*     LYONNAISE     * 

MELT  two  tablespoonfuls  of 
butter   and   put   in   it   one 
tablespoonful      of     onion 
chopped  fine  and  fry  until  tender. 
Add  one  cupful  of  shaved  cheese 
and  stir  until  smooth  and  melted. 
Beat   six    eggs   slightly   and  whip 
them  in,  season  and  pour  imme- 
diately over  toasted  crackers. 

*    OREGON  CREAM    * 

TOAST  slices  of  bread  nicely 
in  squares  and  cut  off  the 
crust.  Butter  while  hot  and 
plunge  them  for  an  instant  into  a 
bowl  of  boiling  milk;  place  them 
on  a  hot  plate  and  keep  warm. 
Put  in  the  pan  one-half  cupful  of 
rich  milk  and  when  it  is  boiling 
hot  put  in  two  cupfuls  of  grated 
cheese.  Stir  constantly  until  the 
cheese  is  melted;  then  add  salt  and 
cayenne  and  the  beaten  yolks  of 
two  eggs.  Pour  over  the  toast 
and  serve  instantly. 

128 


RELIABLE  RAREBIT 

CUT  one  pound  of  cheese  into 
small  pieces,  American  and 
Cream  mixed.  Fill  the  hot- 
water  pan  half-full  of  boiling  water, 
put  the  chafing-pan  over  this  and 
into  it  put  a  tablespoonful  of  but- 
ter, half  a  teaspoonful  of  dry  mus- 
tard, tablespoonful  of  Worcester- 
shire sauce,  half  a  teaspoonful  of 
tabasco  and  a  quarter  of  a  cupful 
of  beer.  When  the  butter  melts 
put  in  the  cheese  and  stir  con- 
stantly; as  it  melts  add  beer,  a  little 
at  a  time,  until  it  is  thoroughly 
melted  and  smooth  like  thick 
creain.  No  cheese  is  exactly  alike 
in  the  amount  of  liquid  it  requires, 
so  beer  is  used  to  thin  until  the 
proper  consistency  is  attained. 

*    ROULETTES    * 

MELT    one-half   cupful    of 
grated  cheese  in  the  pan,  set 
over  boiling  water,  season 
with  salt  and  Hungarian  red  pep- 
per;  add   a   tablespoonful    or   ale 
and  pour  over  thin  rounds  of  but- 
tered toast.      Poach  four  eggs  and 
serve  on  top  of  the  four  pieces  of 
toast. 

*    WELSH    RAREBIT    > 

PLACE  a  tablespoonful  of  but- 
ter in  the  chafing-dish;    add 
two  pounds  of  good  Eastern 
cheese    chopped    fine,  a   generous 

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pinch  of  salt,  one-third  of  a  tea- 
spoonful  of  cayenne,  four  dashes 
of  Worcestershire  sauce  and  stir 
vigorously  until  melted.  Then 
add  a  wine-glass  of  porter  or  ale 
and  a  teaspoonful  of  Colman's 
mustard  and  stir  until  it  bubbles. 
Serve  on  hot  toast.  Make  over 
hot-water  pan. 

Ill 


130 


SWEET 
¥      ¥      ¥ 

¥      ¥ 
¥ 


*     CANAPE     * 

SPLIT  in  two  little  squares  of 
sponge  cake  and  lay  them  in 
hot  butter  in  the  chafing-dish, 
and  brown  on  both  sides.  Re- 
move them  to  a  plate  and  spread 
each  layer  with  canned  berries  or 
fruit  of  some  kind.  Turn  the  juice 
from  the  can  into  the  chafing-dish; 
moisten  a  teaspoonful  of  arrowroot 
with  cold  water,  stir  it  slowly  into 
the  hot  juice  until  it  is  thick  and 
clear,  and  then  pour  over  the  slices 
of  spread  cake. 

DEVILED  ALMONDS 

FRY  two  ounces  of  blanched 
and  shredded  almonds  in 
enough  olive-oil  to  keep  from 
burning,  until  well  browned.  Mix 
together  one  tablespoonful  each  of 
Chutney  and  Worcestershire  sauce, 
two  of  chopped  pickles,  and  a  lit- 
tle salt  and  cayenne;  pour  over 
the  nuts,  and  serve  as  soon  as 
thoroughly  heated.  This  is  nice 
with  oysters. 

FRENCH  PANCAKE 

BEAT    two    eggs,    whites    and 
yolks    separately;    add     one 
cupful  of  milk  to  the  beaten 
yolks,    and    one    teaspoonful     of 
sugar,  salt,  and  one-half  of  a  cupful 
of  flour.     Beat  until  smooth,  then 
put  in  one-half  of  a  tablespoonful 
of  olive-oil  and  the  beaten  whites. 
Grease  the  cutlet  pan  with  a  little 

133 


oil,  heat  and  pour  in  enough  of 
the  mixture  to  cover  the  bottom; 
when  brown,  turn  and  brown  the 
other  side.  Spread  each  cake  with 
butter  and  jelly.  Roll  and  serve 
at  once. 

*     FUDGE     * 

PUT  into  the  blazer  two  table- 
spoonfuls  of  butter,  one  cup- 
ful of  dark  brown  sugar,  half 
a  cupful  of  milk,  two  cupfuls  of 
New  Orleans  molasses  and  four 
squares  of  grated  chocolate.  Light 
the  lamps  and  stir  the  mixture  con- 
stantly, until  it  will  form  a  rather 
hard  ball  when  dropped  into  ice- 
water.  Put  out  the  light;  add  a 
teaspoonful  of  vanilla,  pour  into  a 
buttered  pan  and  check  off  in  even 
squares  while  soft. 

*  GERMAN  TOAST     * 

BEAT  three  eggs  lightly,  add  a 
half-teaspoonrul  of  salt,  two 
tablespoonfuls  of  sugar   and 
one  cupful  of  milk;  strain   into  a 
shallow  dish,  put  six  slices  of  stale 
bread  in  the  mixture,  and  soak  it 
until  soft.     Cook  in  the  hot  pan 
with  plenty  of  olive-oil  or  butter; 
brown  on  one  side,  turn  and  brown 
the  other  side. 

*  ORANGE  OMELET  * 

GRATE  the  rind  from  an  or- 
ange.     Beat    the    yolks    of 
three    eggs    thoroughly  and 
add    three  tablespoonfuls  each  of 

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powdered  sugar  and  orange-juice, 
and  the  grated  rind.  Beat  the 
whites  stiff,  stir  them  into  the 
yolks,  and  cook  like  a  plain  omelet. 
Lay  it  on  the  serving-dish,  sprinkle 
it  thickly  with  powdered  sugar  and 
score  it  in  diagonal  lines  with  a 
clean,  red-hot  poker. 


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